Chill out and enjoy this banana raspberry nut loaf recipe picked out by food writer Libby Kimber.
Image and text from The Feel-Good Family Food Plan by Dr Joanna McMillan with Melissa Clark, photography by Alan Benson, Murdoch Books, RRP $35.
- 120g buckwheat flour
- 100g hazelnut meal
- 2 tsp baking powder
- 1 tsp mixed spice
- 3 ripe bananas, mashed (about 300g in total)
- 1/3 cup (115g) honey
- 2 large eggs, lightly whisked
- 1/4 cup (60ml) mild-flavoured extra virgin olive oil
- 1 cup (125g) fresh or frozen raspberries
Preheat the oven to 180°C. Line a 10 x 20cm loaf tin with baking paper, allowing the paper to extend over the sides.
Sift the flour, hazelnut meal, baking powder and mixed spice into a large mixing bowl.
Combine the mashed bananas with the honey, eggs and oil. Stir into the dry ingredients until just combined.
Reserve about 12 raspberries for decoration. Gently stir the remaining raspberries through the batter.
Spoon the batter into the tin, then top with the reserved raspberries. Bake for about 50-60 minutes or until the loaf is cooked through when tested with a skewer. If the skewer comes out sticky, bake the loaf for a further 5-10 minutes. Cool in the tin for 10 minutes before turning out onto a wire rack to cool. Store in the fridge for up to 5 days.
Enjoy the nut loaf with some moon milk recipes.
