Photo of Banana & raspberry crunch bread by WW

Banana & raspberry crunch bread

Points® value
Total Time
1 hr 50 min
20 min
1 hr 30 min
The tartness of the raspberries balances out the sweetness of the banana bread. The cornflakes add a happy crunch to the top



2 medium, peeled, cored and finely chopped

Calorie controlled cooking spray

4 spray(s)

Corn flakes

40 g

Light Brown Sugar

2 tablespoon(s)

Low Fat Spread

1 tablespoon(s), melted

Ground Cinnamon

1 teaspoon(s), level

White Self Raising Flour

300 g

Bicarbonate of Soda

½ teaspoon(s), level

Caster Sugar

75 g


125 ml

Egg, whole, raw

2 medium, raw, lightly beaten


230 g, mashed


135 g, frozen


  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Put the apple in a pan with a splash of water and simmer for 6-8 minutes. Mash into a purée and set aside to cool. Meanwhile, mist a 900g loaf tin with cooking spray. Line the base and sides with baking paper, letting the long sides overhang.
  2. Combine the cornflakes, brown sugar, spread and cinnamon in a bowl and set aside.
  3. In a separate bowl, sift the flour and bicarbonate of soda, then stir in the caster sugar. In a third bowl, blend the buttermilk, eggs, apple purée and banana, then stir into the flour mixture.
  4. Spoon half the mixture into the tin. Scatter over the berries, then spread over the remaining mixture. Press the cornflakes on the top.
  5. Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a skewer inserted into the centre of the loaf comes out clean; if the cornflakes are browning, cover loosely with foil.
  6. Cool in the tin for 10-15 minutes, then lift out onto a cooling rack to cool completely. Cut into thick slices and serve.