Name: Banana and raspberry bread
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 12
Ingredients: 125 gram reduced-fat canola spread; 1 1/4 cup firmly packed brown sugar; 2 eggs, at room temperature; 1 cup mashed overripe banana; 2 cup self-raising flour; 1 teaspoon baking powder; 1 teaspoon ground ginger; 1/2 cup skim milk; 1/2 cup frozen raspberries

Ingredients

125 gram reduced-fat canola spread

1 1/4 cup firmly packed brown sugar

2 eggs, at room temperature

1 cup mashed overripe banana

2 cup self-raising flour

1 teaspoon baking powder

1 teaspoon ground ginger

1/2 cup skim milk

1/2 cup frozen raspberries

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease and line a 21cm x 10cm (base measurement) loaf pan with baking paper, extending paper at long sides for handles.

2.Using an electric beater, beat canola spread and sugar in a medium bowl until pale. Add eggs, one at a time, beating well after each addition. Reduce speed to low. Beat in banana, then flour, baking powder and ginger. Stir in milk; fold in raspberries.

3.Spoon mixture into prepared pan. Smooth top. Bake for 45 minutes or until a skewer inserted at centre comes out clean. Cool bread in pan for 5 minutes. Transfer to a wire rack to cool completely. Serve.

You will need 2 medium overripe bananas for this recipe. Make ahead: Freeze individually wrapped slices of bread for up to 1 month. Thaw at room temperature for 1-2 hours. Freeze: Place leftover bananas in resealable food storage bags, expel air, label and date. Freeze for up to 3 months. Bake: Overripe bananas are great to use in baking, as the flavour is sweeter and more intense when cooked. Store: If bananas are ripening too quickly, place unpeeled bananas in a brown paper bag. Chill in crisper section of fridge. Skins will turn black but flesh will stay firm.
Note

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