Banana and raspberry loaf cake
Reviewed by our expert panelServes: 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 skim 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.
Variations
If you are not gluten free, you can replace the baking mix with plain flour.
HFG tip
Nutrition Info (per serve)
-
Calories 184cal
-
Kilojoules 770kJ
-
Protein 2g
-
Total fat 7g
-
–Saturated fat 1g
-
Carbohydrates 30g
-
–Sugars 12g
-
Dietary fibre 1g
-
Sodium 210mg
-
Calcium 10mg
-
Iron 0.5mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
Photographer: Melanie Jenkins
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
This site complies with the HONcode standard for trustworthy health information
