Raspberry and banana bread

Prep 0 h : 15 m
Cook 1 h : 45 m


  • 350g mashed banana

    125ml vegetable oil

    125ml soy milk

    335g gluten–free self–raising flour

    257g firmly packed brown sugar

    ½ tsp bicarbonate of soda

    80g desiccated coconut

    150g frozen raspberries

    20g dairy–free spread

    230g banana, sliced thickly diagonally

    115g golden syrup


  • Preheat oven to 180°C. Grease a 10cmx20cm loaf pan; line base and long sides with baking paper, extending the paper 5cm over the sides.

    Combine mashed banana, oil and milk in a small bowl.

    Combine sifted flour, sugar and bicarbonate of soda with coconut in a large bowl. Make a well in the centre. Pour banana mixture in to the well; stir to combine. Fold in raspberries until just combined. Spoon mixture into pan, smooth the surface.

    Bake bread for about 1 hour 15 mins or until a skewer inserted into the centre comes out clean. Stand bread in pan for 5 minutes before turning, top–side up, onto a wire rack to cool.

    Melt dairy–free spread in a large frying pan over high heat, add the sliced banana; cook for 1 minute each side or until caramelised. Thickly slice bread, top with banana; drizzle with golden syrup.