Banana and raspberry loaf

banana and raspberry loafAustralian Women's Weekly
1H 10M



1.Preheat the oven to 180°C (160°C fan-forced). Grease a 21cm x 11cm (base measurement) loaf pan with cooking oil spray and line base and two long sides with one piece of baking paper.
2.Beat the margarine and sugar in a small bowl with an electric mixer until light and fluffy. Add the eggs, one at a time, beating until just combined between additions. Stir in the banana and buttermilk. Sift together flour and bicarbonate of soda. Fold into the banana mixture with the oat bran until just combined. Fold in frozen raspberries.
3.Spoon the mixture into the pan and smooth surface. Bake for about 55 minutes or until cooked when tested with a skewer. Stand for 5 minutes before turning onto a wire to cool.

This loaf can be stored in an airtight container for up to three days. You can wrap individual slices in plastic wrap and seal in an airtight container before freezing for up to one month. Thaw slices at room temperature, straight from the freezer.


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