Banana & Raspberry Loaf

banana and raspberry cake

Time for another bake and this one is an adaption of one of Mary Berry’s recipes. It’s a twist on banana bread with the inclusion of my favourite fruit… raspberries. Don’t be misled by the word ‘loaf’ – it’s just what you call a cake baked in a loaf tin!

Berries are beginning to come into season and you can now find English-grown berries in the supermarket. Soon it will be time for trips to pick-your-own farms to gather your favourite fruits or, for the foragers among you, blackberry picking in your local woodland (just make sure you pick above dog level!). This recipe can be used with a number of fruits and the quantities and combinations you put in are completely up to you. Start practicing now and nail this recipe for a summer filled with freshly baked fruit loaves. Try blueberries, blackcurrants, raspberries, cherries and even gooseberries!

What you’ll need:

100g Softened butter
175g Caster sugar
2 Large eggs
Juice of half a lemon
3 Ripe bananas (mashed)
1 Punnet of raspberries
225g Sieved self raising flour
1 tsp. Baking powder
2 tbsp. Milk
1 cap Vanilla essence

Banana bread ingredients1) Preheat the oven to 180c then grease and line a 2lb loaf tin with baking parchment.
2) Mix the butter and sugar together in a large bowl until well combined. Whisk the eggs in a separate bowl then stir into the mixture.
3) Peel and mash the bananas in a separate bowl until smooth, then add to the mix.
4) Sieve the flour and baking powder into the bowl then gently fold into the mixture with a large spoon.
5) Stir in the vanilla essence, lemon juice and milk, then carefully add the raspberries and mix until well combined.How to make banana bread6) Spoon the mixture into your loaf tin making sure it is level.
7) Bake in your pre-heated oven for about 1 hour, until well risen and golden.

 Top tip: Poke a knife carefully into the top of your cake and once it comes out clean your bake is ready! Try not to open and close the oven during baking as this can hinder the cake rising.

Make sure to pick up the ingredients from the supermarket in time for the weekend! This cake freezes well too so why not make a couple and freeze one for later?! Let me know if you give it a go and what fruit combinations you choose.

Sarah signature copy

Follow me: Bloglovin | Twitter | Instagram



14 thoughts on “Banana & Raspberry Loaf

  1. One of my favourite cakes I love raspberries and banana and to have then in a cake is yummy. This has reminded me how much I love this cake I need to have a go at making it again Lucy

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s