Photo of Pear and raspberry banana bread by WW

Pear and raspberry banana bread

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

Ingredients

wholemeal self-raising flour

1¼ cup(s), (200g)

ground cinnamon

1 tsp

dry rolled oats

½ cup(s), (45g)

egg(s)

2 medium

canola oil

2 tbs

banana

350 g, mashed

pear(s)

1 medium, finely chopped

frozen raspberries

1½ cup(s), (340g)

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 1 cup 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

TIPS: 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.

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