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.
Variations
If you are not gluten free, you can replace the baking mix with plain flour.
HFG tip
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: 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
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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