Banana bread is a favourite in many households around Australia, but it may be time for a little facelift. This warm and comforting variation pairs classic banana bread ingredients with chia seeds, shredded coconut flakes and gooey, delicious raspberries.
Make it for a tasty snack or healthy dessert, then toast up any leftovers the next day (if it makes it that long!).
Banana bread doesn’t have to be a one-ingredient show. Level it up with healthy (and tasty) add-ins.
Prep time
15m
Cook time
45m
Serves
4
Ingredients
16
Ingredients
Dry ingredients- 350g self-raising wholemeal flour
- 1 tsp baking powder
- 1/2 tsp bicarb soda
- 2 tbsp chia seeds
- 1/4 cup shredded moist coconut flakes
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp mixed spice
- 3 large ripe bananas, whisked until creamy
- 2 large eggs, whisked lightly
- 200ml skim milk
- 1 tsp apple cider vinegar
- 1/2 cup apple purée
- 50ml maple syrup
- 200g frozen raspberries
- 1 banana, sliced thinly lengthways to garnish
Method
Step 1:
Pre-heat oven to 175°C on fan bake, and line a non-stick loaf tin with baking paper.
Step 2:
In a large bowl, thoroughly mix all of the dry ingredients together.
Step 3:
In a separate bowl, mix all of the wet ingredients together except the raspberries, then slowly incorporate into the dry ingredients until you achieve a smooth batter. Slowly fold in the raspberries, making sure you don’t break them up too much.
Step 4:
Pour the batter into the loaf tin, then carefully place the sliced banana on top.
Step 5:
Bake in the middle of the oven for 60 minutes, or until a wooden skewer comes out clean.
Step 6:
Cool on a wire rack for 20 to 30 minutes and serve fresh, or toast it up and add your favourite toppings!
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