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.
Ingredients 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
Preheat oven to 160°C (fan-forced)
Grease a 12cm x 21cm loaf pan, and, allowing sides to overhand by 4cm, line with baking paper.
Combine banana and sugar in large bowl.
Stir in oil, eggs and buttermilk.
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.
Add cinnamon, flour and macadamias, and stir until combines.
Alternating, spoon mixture and scatter raspberries into prepared pan to prevent berries from falling apart. Smooth top.
Bake for 1 hour or until a skewer inserted in the centre comes out clean.
Stand in pan for 10 minutes, and then turn onto a wire rack to cool completely.
Dust with icing sugar, and serve.
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.