Banana bread is such a homely, comforting cake that I grew up eating! This banana bread has added raspberries which turn jammy and gooey when cooked – they give a nice tart burst of flavour!
I cooked my banana bread into mini bundt-style moulds so I could give them to friends individually, but you can easily bake your cake mix in a traditional loaf tin 🙂 I completed my banana bread with a sweet, silky maple syrup glaze. The glaze is completely optional, but I think it rounds the cake so nicely!
I really hope you give this recipe a go, it is definitely one that I will be using regularly in the future 🙂 Happy Baking!
- 2 large/ 3 medium soft bananas (with lots of brown spots!)
- 2 large eggs, free range
- 1 tsp. vanilla extract
- 200g Muscovado, or light brown soft sugar
- 220g plain flour
- 1 tsp. baking soda
- 60g of plain or raspberry yoghurt
- 1 tsp ground ginger
- 3/4 tsp ground cinnamon
- pinch of salt
- large handful of raspberries
- 60g butter
- 120g icing sugar, sifted
- 120 ml maple syrup
Preheat your oven Start by greasing your loaf tin or mini-cake tins with a butter wrapper, or a small knob of butter. I also like to flour my cake tins – place a spoonful of plain flour in your tin and shake it about so it coats all of the sides, then tap the excess flour out!
Next, melt your butter! I placed mine in the microwave for about 60 seconds on a high setting. Once its melted, set to one side to cool slightly. In a large mixing bowl, mash your bananas until they’re nice and smooth (you can keep them slightly chunkier if you prefer!). Add your sugar, vanilla extract, yoghurt, eggs and cooled butter to the mashed banana, and whisk until homogenous.
Sift the flour, salt, baking soda and ground spices into the mixing bowl full of the wet ingredients, and fold until you obtain a thick cake mix, like mine in the picture below! 🙂
Finally, gently fold the raspberries into the cake mix, and pour into your cake tin(s)!
Place into the oven and bake for approx. 30mins if your using small cake tins, or 45mins if you’re using one large loaf tin. Keep checking your cake whilst its in the oven – it should turn a lovely golden brown colour, and a skewer inserted into the center of the cake should come out clean 🙂
Whilst your cake is baking, make the maple syrup glaze! Place your butter and maple syrup in a saucepan, and heat until the butter has melted. Take the pan of the heat and sift in the icing sugar. Beat until you have a thick consistency.
When your cake is almost cool, spread the maple glaze over the top and finish with a few fresh raspberries on the top!
ENJOY ❤ Lots of Love,