Pear and raspberry banana bread
1 hr 10 min
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.
Wholemeal self-raising flour
1¼ cup(s), (200g)
Dry rolled oats
½ cup(s), (45g)
350 g, mashed (see tip)
1 medium, finely chopped
1½ cup(s), (180g)
- Preheat oven to 180°C. Use the WW silicone loaf tin or line a 10 cm x 20 cm 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 (120 g) raspberries. Add banana mixture to flour mixture and stir until just combined.
- 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.
TIP: You will need about 3 medium bananas for 350 g mashed banana. Cover loaf with foil if top is browning too quickly during cooking time. Store in an airtight container for up to 2 days, or freeze for up to 2 months. Find WW silicone loaf tin at ww.com/shop.