Banana and Raspberry Loaf Cake Recipe
Raspberries are such a treat in the late Summer and Autumn. Often overshadowed by their more confident cousin, the strawberry, they are nevertheless the clear winner when it comes to baking. They hold their flavour and texture well in a cake and adding a dash of bright colour that no-one can resist.
If raspberries are out of season, try using frozen berries instead or tinned ones. Just make sure they are well drained.
Banana and Raspberry Loaf Cake Recipe
A deliciously moist banana loaf cake with fresh raspberries.
Gives: 8-10 slices
Timings
Prep Time:
Cook time:
Total time:
Ingredients
8oz/225g wholemeal plain flour
4tsp baking powder
4oz/110g light brown sugar
4oz/110g butter
1lb/450g bananas, mashed with a fork (approx 3-4; weight is with skin)
2 eggs, beaten
4oz/100g fresh raspberries, washed
Equipment: a 2lb loaf tin (approx 23cm x 13cm x 7cm)
Method
1. Set the oven to 160 degrees C, Fan 150 degrees C, gas mark 4 or 350 degrees F.
2. Use greaseproof paper or a pre-formed loaf tin liner to line your 2lb loaf tin.
3. Mix the flour, baking powder and sugar together in a big bowl, breaking up any lumps of sugar as you go.
4. Add the butter and rub it into the flour/sugar mix using the rubbing-in method. (Our handy article on the rubbing-in method gives more detail if you need it.) The result should be a bowl full of breadcrumb-like particles.
5. Add the mashed banana and beaten eggs and stir well. The result should be like a thick batter.
6. Finally add most of the fresh raspberries, holding back a handful to decorate the top. Stir in gently with only a few strokes - you don't want to crush them.
7. Spoon the cake mixture into the loaf tin then decorate the top with the remaining raspberries.
8. The loaf cake should take approximately 1 hour to cook, depending on your oven. If testing whether it's cooked with a skewer be careful if you hit a raspberry as it will come out wet then - try another cake-only spot.
9. Once it is cooked, removed from the loaf tin and cool on a wire baking rack.
10. Enjoy sliced as a pudding or for afternoon tea with a cuppa. You can keep the cake in an airtight tin for 3-4 days or freeze it.
