Banana Berry Loaf Recipe

A fruity version of traditional banana bread, dotted with fresh raspberries. • This salad is full of fibre and natural flavour. Bananas are a good source of energy, packed with calcium for strong bones; potassium for muscle cramps and tryptophan which is converted into the ‘happy hormone’ serotonin.


Prep Time

15 minutes

Cooking Time

50 - 60 minutes



Recipe Ingredients

  • melted butter or non stick spray for greasing tin
  • 1 cup brown sugar
  • 150ml canola oil
  • 3 large free-range eggs
  • 2 tsp vanilla essence
  • 1 1/3 cups self-raising flour
  • 2/3 cup cake flour
  • 1 tsp ground cinnamon
  • 450g mashed bananas (about 4 large bananas)
  • 175g fresh raspberries

Recipe Method

  1. Preheat your oven to 150°C. Brush a 7cm-deep, 10 x 20cm loaf pan with melted butter or spray with non-stick spray.
  2. Beat the sugar and oil together until smooth. Beat in the eggs, one by one, until light and creamy, then add the vanilla essence and mix to incorporate.
  3. Sift the self-raising flour, cake flour and cinnamon into the mix and mix briefly to incorporate. 
  4. Stir in the mashed bananas before gently folding in the raspberries.
  5. Pour into the prepared pan. Smooth the surface. Bake for 50-60 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 20 minutes to cool before turning onto a wire rack to cool completely.

Hints & Tips

Typical Nutritional Information (ready-to-eat)  Per 100g Per Serving (160g)
Energy (kJ) 1045 1672
Total protein (g) 3.3 5.3
Carbohydrate (g) 32.3 51.7
Total fat (g) 11.1 17.8
of which: Saturated fat (g)           1.12 1.79
     Trans fat (g)   0 0
     Mono-unsaturated fat (g) 6.1 9.8
     Polyunsaturated fat (g) 3.08 4.9
Cholesterol (mg) 54 86.4
Dietary fibre (g) 1.8 2.9
Total Sodium (mg) 22 35.2