As I have mentioned many, many times on my blog I always end up with some over ripe bananas most, if not every week in my fruit bowl. While I have put these to use in various recipes, I do tend to make banana loaves the most just because it is such an easy and tasty way of baking with them.
However, even a simple banana loaf can be transformed by adding a few extra ingredients, and one that I have never thought to use before were raspberries. I also decided to chuck in some white chocolate chips too because they go so well with raspberries, and I knew that both those flavours would go well with bananas.
So that is what I did.
The end result was a delicious, moist and fruity loaf cake which was perfect eaten alongside a cup of tea.
I also think this loaf looked quite pretty, with the little white and pinky red hues of the chocolate and raspberries, and the familiar speckles of banana in each slice. Yummy!
If you fancy giving this a go, then here is how I made it:
- 100g butter
- 150g caster sugar
- 2 eggs
- 2 over ripe bananas
- 1 tsp bicarbonate of soda
- 200g self raising flour
- 50g white chocolate chips
- 50g raspberries
- Pre heat the oven to 180oC / 160oC
- Grease and line a 1kg loaf tin
- Cream together the butter and sugar for a few minutes to soften it
- dd the eggs, the banana, and 1 tbsp of the flour and beat well to mash the banana and make the batter softer and more airy (it does not matter if the banana is unequal in lumps - this just adds texture to the final cake)
- Add the remaining flour and fold in
- Lightly stir through the raspberries and chocolate chips
- Pour into the loaf tin and bake for approx 45-50 minutes until risen, golden brown and cooked right through (you might need to cover the top with foil after 30 minutes, mine was ok though)
- leave the cake to cool completelyL before removing from the tin and serving