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Photo of Banana raspberry crunch bread by WW

Banana raspberry crunch bread

Total Time
1 hr 30 min
20 min
1 hr 10 min
This recipe transforms traditional banana bread with the fresh zing of the raspberries.


Corn flakes cereal

1 cup(s), (40g)

Brown sugar

2 tbs

Reduced fat oil spread

1 tbs, melted

Ground cinnamon

1 tsp

White self-raising flour

2 cup(s), (300g)

Bicarbonate of soda

½ tsp

Caster sugar



½ cup(s), (125ml)


2 medium, lightly beaten

No added sugar apple puree

140 g


1 cup(s), (230g) mashed

Frozen raspberries

1 cup(s), (135g)


  1. Preheat oven to 180°C. Lightly spray a 21.5cm x 11cm (base measurement) loaf tin with oil. Line the base and sides with baking paper, allowing the long sides to overhang. Combine the cornflakes, sugar, spread and cinnamon in a bowl. Sift the flour and bicarbonate of soda into a large bowl. Add the caster sugar and stir to combine.
  2. Combine the buttermilk, eggs, apple puree and banana in a medium bowl. Stir the banana mixture into the flour mixture.
  3. Spread half the mixture into the prepared tin. Cover with a layer of the raspberries. Carefully spread the remaining banana mixture over raspberries. Press the cornflake mixture over the top. Bake for 45 minutes. Cover the top loosely with foil and bake for a further 20-25 minutes or until a skewer inserted in centre of the loaf comes out clean. Stand loaf in the tin for 5 minutes before lifting out onto a wire rack to cool completely.