Pear and raspberry banana bread
3
Points®
Total time: 1 hr 10 min • Prep: 15 min • Cook: 55 min • Serves: 10 • Difficulty: Easy
The natural sweetness of pear and banana and bright pops of raspberry shine through in this healthy take on the café classic. Try it toasted and spread with smooth ricotta for a perfect partner to your morning cuppa.
Ingredients
Wholemeal self-raising flour
1¼ cup(s), (200g)
Ground cinnamon
1 tsp
Rolled oats, dry
½ cup(s), (45g)
Egg(s)
2 medium
Canola oil
2 tbs
Banana(s)
350 g, mashed (see tip)
Pear(s)
1 medium, finely chopped
Frozen raspberries
1½ cup(s), (180g)
Instructions
1
Preheat oven to 180°C. Use the WW silicone loaf tin or line a 10 cm x 20 cm loaf tin with baking paper.
2
Sift flour and cinnamon into a large bowl. Return any husks to bowl. Stir in oats.
3
Whisk eggs, oil and banana in a medium bowl until combined. Stir in pear and 1 cup (120 g) raspberries. Add banana mixture to flour mixture and stir until just combined.
4
Spoon mixture into prepared tin. Press remaining raspberries into top. Bake for about 55 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.
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