Banana and raspberry loaf cake

Serves: 18
Time to make: 1 hr 15 mins
( Hands-on time: 15 mins )

Total cost: $ 11.70 / $ 0.65 per serve

(at time of publication)

Ingredients

2 cups gluten-free baking mix
¾ cup sugar
1 teaspoon gluten-free baking powder
1 ½ teaspoons baking soda
3 ripe bananas, mashed
½ cup oil such as rice bran
1 tablespoon trim milk or soy milk
2 eggs, lightly beaten
1 cup raspberries, fresh or frozen

Instructions

1 Preheat oven to 180ºC. Mix baking mix, sugar, baking powder and baking soda in a large bowl.

2 In a separate bowl mix bananas, oil, milk and eggs. Whisk together. Add to dry ingredients. Gently stir until combined. Add raspberries and mix gently.

3 Pour mixture into a large loaf tin. Bake for 1 hour, checking from time to time. The loaf is cooked when a knife comes out clean.

Nutrition Info (per serve)

Kilojoules 770kJ

Calories 184cal

Protein 2g

Total fat 7g

–Saturated fat 1g

Carbohydrates 30g

–Sugars 12g

Dietary fibre 1g

Sodium 210mg

Calcium 10mg

Iron 0.5mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.