Pear and raspberry banana bread
SmartPoints® value per serving
1 hr 10 min
Wholemeal self-raising flour
1¼ cup(s), (200g)
Dry rolled oats
½ cup(s), (45g)
350 g, mashed
1 medium, finely chopped
1½ cup(s), (180g)
- Preheat oven to 180ºC or 160ºC fan-forced. Line a 10cm x 20cm (base measurement) loaf tin with baking paper.
- Sift flour and cinnamon into a large bowl. Return any husks to bowl. Stir in oats.
- Whisk eggs, oil and banana in a medium bowl until combined. Stir in pear and 1 cup raspberries. Add banana mixture to flour mixture and stir until just combined.
- Spoon mixture into prepared tin. Press remaining raspberries into top. Bake for 55-60 minutes or until a skewer inserted into the centre comes out clean (see tips). Set loaf aside in tin for 5 minutes before transferring to a wire rack to cool.
You will need about 3 medium bananas for 350g mashed banana. Cover loaf with foil if top is browning too quickly. Store in an airtight container for up to 2 days, or freeze for up to 2 months. Try serving with low-fat smooth ricotta cheese or quark.