Banana and raspberry make this delicious dessert both sweet and tangy. Dust with icing sugar, and serve warm or at room temperature. For something a little more naughty, serve up with ice cream. Can be made ahead and frozen for up to three months.
: 15 minutes
: 90 minutes
: 8 servings
125g fresh raspberries, halved
1 cup or 2 medium sized banana, mashed
¾ cup caster sugar
¼ cup olive oil
¼ cup buttermilk
2 eggs, lightly beaten
1 1/3 cups self-raising flour
½ teaspoon ground cinnamon
½ cup Macadamia nuts, roasted, chopped
1 tablespoon icing sugar, to dust
Tip: If you’re a fan of chocolate – white, milk or dark – why not throw some into the mix. Make sure to chop it up first.
Tip: Bread will stay for 3 months if wrapped in cling wrap and placed in an airtight container. Wrap individual slices for a great lunchbox treat.
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