Banana and raspberry loaf cake
(at time of publication)
- 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
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.
If you are not gluten free, you can replace the baking mix with plain flour.
Nutrition Info (per serve)
Total fat 7g
–Saturated fat 1g
Dietary fibre 1g
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