SATURDAY COOKING: BANANA, RASPBERRY AND MACADAMIA BREAD.

I have recently sorted (again!) my sweet recipes. In an over the top way…Like folders for cakes but subdivided into cakes, loaves, slices…
And sometimes I want to bake something without having to use butter ( at this time of the year when it is cold, butter doesn’t soften quickly…). So I went to my “Loaf cakes” recipes and found this one. Super easy to make, with some adjustments. And no butter.

1 cup mashed banana (about 2-3 ripe Cavendish bananas)
3/4 cup caster sugar
1/4 cup buttermilk
2 eggs, lightly beaten
1/4 cup olive oil
1 ¹/3 cups self-raising flour
1/3 cup macadamia nuts, toasted, chopped
1/2 tsp ground cinnamon
125g fresh raspberries
1 tbsp icing sugar, to dust

Method:

    1. Preheat oven to 180°C or 160°C. Grease a 12cm × 21cm loaf pan. Line the base and 2 long sides with baking paper, allowing the sides to overhang by 4cm.
    2. Combine the banana and sugar in a large bowl. Stir in the buttermilk, eggs and oil. Add flour, macadamias and cinnamon. Stir until combined. Gently fold through the raspberries.
    3. Spoon into prepared pan, smoothing the top. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Stand in pan for 5 mins, then turn onto a wire rack to cool completely.
    4. Dust with icing sugar.
    5. Eat!

I had macadamias in my cupboard, but I realised there were too old and would have given a bad taste to the cake. So I replaced them with pistachios. I used frozen raspberries.
I also replaced the cinnamon with 1 tspn of vanilla essence and I added 1 tbsp of dessicated coconut.
It took 75 minutes to bake in my fan-forced oven.

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