Raspberry Ripple Banana Bread
Easy
Jazz up your banana bread by adding fresh tangy raspberries and a sticky, sweet ripple of raspberry jam. Sponsored by Fyffes
PREP IN
10 MIN
COOK IN
75 MIN
SERVE
10-12
Raspberry Ripple Banana Bread
Easy
PREP IN
10 MIN
COOK IN
75 MIN
SERVE
10-12
Introduction
Jazz up your banana bread by adding fresh tangy raspberries and a sticky, sweet ripple of raspberry jam. Sponsored by Fyffes
Ingredients
- 200g granulated white sugar
- 115g unsalted butter, softened
- 2 large eggs
- 4 large very ripe Fyffes bananas, mashed
- 250g plain flour
- ¾ tsp baking soda
- ½ tsp baking powder
- Pinch of salt
- 125ml milk, room temp
- 1 tsp vanilla extract
- 125g raspberries
- 4-5 generous tbsp raspberry jam
Method
- 1. Pre-heat oven to 180°C / 160°C fan. Line a 2lb loaf tin with parchment paper. Tip: Not all 2lb loaf tins are created equally, the dimensions are often loosely based around the same numbers, but you will notice some 2lb loaf tins appear to be larger. Make sure to use a larger 2lb loaf tin for your banana bread to avoid overflowing.
- 2. In a large bowl, beat together sugar and butter until well creamed.
- 3. Beat in the eggs, scraping down the sides of the bowl as needed.
- 4. Mix in the mashed banana.
- 5. Add the flour, baking soda, baking powder and salt, beat just until combined.
- 6. Finally, add the milk and vanilla and beat just until combined. Fold in the raspberries.
- 7. Pour the batter into prepared tin then lightly swirl the raspberry jam into the batter just on the surface.
- 8. Bake until a skewer inserted into the centre comes out clean, about 1 hour 15 minutes to 1 hour 30 minutes.
- 9. Leave to cool in baking tin on cooling rack for about 20-30 minutes, then carefully turn out from the tin and leave to cool further on a wire rack until just warm or completely cold.
