Bananaraspberrybreadlowfat Recipes

BANANA AND RASPBERRY BREAD RECIPE

Steps:

• Preheat your oven to 160 degrees celsius (fan-forced) and lightly grease a 20cm x 10cm loaf tin.
• In a large mixing bowl, add the self raising flour, cinnamon, caster sugar and brown sugar and stir to combine. Make a well in the centre.
• Add the eggs, coconut oil, vanilla extract and mashed banana to the dry ingredients and mix together until just combined.
• Add the raspberries and gently fold through to combine.
• Pour the mixture into the prepared loaf tin and bake for 55 - 60 minutes or until the banana and raspberry loaf is cooked through when tested with a wooden skewer.

BANANA - RASPBERRY BREAD LOW FAT

Steps:

• Heat oven to 350°F Coat an 8" loaf pan with cooking spray.
• In a bowl, combine flour, sugar, baking powder, baking soda, and salt; whisk to blend. Make a well in center; set aside.
• In another bowl, combine bananas, milk, egg, and vanilla; fold in raspberries.
• Pour batter into center of dry ingredients; fold together until combined. Do not overmix.
• Pour batter into pan; bake 1 hour or until a toothpick inserted in the center comes out clean.
• Cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely. Slice before wrapping individually.

RASPBERRY BANANA BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a loaf pan.
• Mash thawed raspberries in a bowl with a fork; press raspberries through a sieve to remove seeds. Mash banana in another bowl with a fork.
• Combine flour, cinnamon, baking soda, salt, and nutmeg in a bowl. Beat sugar, eggs, raspberries, banana, and vegetable oil in a bowl with an electric mixer set on low until smooth, 2 to 3 minutes. Stir flour mixture into raspberry mixture until batter is just moistened; stir in lemon extract. Pour batter into prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.