Photo of Pear and raspberry banana loaf by WW

Pear and raspberry banana loaf

4
3
3
SmartPoints value per serving
Total Time
1 hr 10 min
Prep
15 min
Cook
55 min
Serves
12
Difficulty
Moderate

Ingredients

wholemeal self-raising flour

1½ cup(s), (240g)

ground cinnamon

1 tsp

dry rolled oats

½ cup(s), (45g)

egg(s)

2 medium

canola oil

2 tbs, or sunflower variety

banana

300 g, (3 bananas) mashed

pear(s)

1 medium, finely chopped

frozen raspberries

1 cup(s), (225g)

Instructions

  1. Preheat oven to 180ºC or 160ºC fan-forced. Line a 10cm x 20cm (base measurement) 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 half the 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 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.

Notes

SERVING SUGGESTION: Low fat smooth ricotta cheese. TIPS: • 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. • Add it: 2 tbs chopped walnuts with pear in Step 3. • Swap it: Raspberries for frozen blueberries.

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