

Banana and raspberry loaf cake
(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
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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
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Protein 2g
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Total fat 7g
-
–Saturated fat 1g
-
Carbohydrates 30g
-
–Sugars 12g
-
Dietary fibre 1g
-
Sodium 210mg
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Calcium 10mg
-
Iron 0.5mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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