Banana Raspberry Nut Loaf

Ingredients

• 120g / 4.23oz Buckwheat flour
• 100g / 3.53oz Hazelnut meal
• 2 tsp Baking powder
• 1 tsp Mixed spice
• 300g / 10.58oz ripe
• mashed Bananas
• 115g / 4.06oz Honey
• 2 large
• lightly whisked Eggs
• 60ml / 2.03fl oz mild-flavoured Extra virgin olive oil
• 125g / 4.41oz fresh or frozen Raspberries

Preparation

1. Preheat the oven to 180°C (356°F). Line a 10 x 20 cm loaf tin with baking paper.
2. Sift 120g / 4.23oz Buckwheat flour, 100g / 3.53oz Hazelnut meal, 2 tsp Baking powder, and 1 tsp Mixed spice into a large mixing bowl.
3. Combine 300g / 10.58oz mashed ripe Bananas with 115g / 4.06oz Honey, 2 large lightly whisked Eggs, and 60ml / 2.03fl oz mild-flavoured extra virgin Olive oil. Stir into the dry ingredients until just combined.
4. Reserve about 12 Raspberries for decoration. Gently stir the remaining 125g / 4.41oz fresh or frozen Raspberries through the batter.
5. Spoon the batter into the tin, then top with the reserved Raspberries.
6. Bake for about 50-60 minutes or until the loaf is cooked through when tested with a skewer.
7. 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.