Sugar-free banana and raspberry loaf
SERVES
8
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
90
MINUTES
CUISINE
American
COURSE
Baking
Method
Preheat the oven to 180°C and line a 2-pound loaf tin with parchment.
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.
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.
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
Preheat the oven to 180°C and line a 2-pound loaf tin with parchment.
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.
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.
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.
