Sugar-free banana and raspberry loaf

Recipe by:

This healthy afternoon treat is packed with fruit and flavour and topped with slivered almonds for added texture

Sugar-free banana and raspberry loaf

SERVES

8

PEOPLE

PREP TIME

15

MINUTES

COOKING TIME

90

MINUTES

CUISINE

American

COURSE

Baking

Method

  1. Preheat the oven to 180°C and line a 2-pound loaf tin with parchment.

  2. Rub the butter into the flour until it looks like rough breadcrumbs. Make a well in the centre and add in the eggs and mashed banana. Bring everything together until combined.

  3. You can either gently stir the raspberries into the batter or scoop half of the batter into your prepared tin, sprinkle the raspberries in and then top it with the rest of the batter.

  4. Sprinkle the slivered almonds on top and bake for 1 hour and thirty minutes. Once cool enough to handle remove from the tin and allow to cool on a wire rack.

Ingredients

  • 100g butter, cubed

  • 225g self-raising flour, sieved

  • 2 eggs

  • 450g very ripe bananas, mashed

  • 70g pecan nuts, very finely chopped

  • 100g raspberries

  • 1 tbsp slivered almonds

Method

  1. Preheat the oven to 180°C and line a 2-pound loaf tin with parchment.

  2. Rub the butter into the flour until it looks like rough breadcrumbs. Make a well in the centre and add in the eggs and mashed banana. Bring everything together until combined.

  3. You can either gently stir the raspberries into the batter or scoop half of the batter into your prepared tin, sprinkle the raspberries in and then top it with the rest of the batter.

  4. Sprinkle the slivered almonds on top and bake for 1 hour and thirty minutes. Once cool enough to handle remove from the tin and allow to cool on a wire rack.