Banana & raspberry crunch bread
6
Points®
Total time: 1 hr 50 min • Prep: 20 min • Cook: 1 hr 30 min • Serves: 12 • Difficulty: Easy
The tartness of the raspberries balances out the sweetness of the banana bread. The cornflakes add a happy crunch to the top
Ingredients
Apple
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
Buttermilk
125 ml
Egg, whole, raw
2 medium, raw, lightly beaten
Banana
230 g, mashed
Raspberries
135 g, frozen
Instructions
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.
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