Banana and raspberry loaf cake

Author: Niki Bezzant - Founding Editor

Photographer: Melanie Jenkins

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Serves: 18

Time to make: 1 hr 15 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

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

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.

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