Banana Raspberry Nut Loaf

Banana Raspberry Nut Loaf

Blood Sugar: 15Servings: 10Preparation Time: 10minMeal Category: Snack
Micronutrients:MagnesiumFolateCalcium

Macronutrients per 100g

Energy
258kcal
Sugar
15g
Fat
15g
Fiber
4g
Sat fat
2g
Protein
5g
Carbs
30g
Sodium
309mg

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.

Micronutrients % of RDI

Iron
2% of RDI
Magnesium
63% of RDI
Vitamin C
7% of RDI
Omega 3
2% of RDI
Vitamin A
21% of RDI
Calcium
32% of RDI
Folate
36% of RDI

Good to know

Use a gluten-free baking powder for a gluten-free loaf. You can replace the hazelnut meal with any other nut meal. For a chocolate version, add 1 tablespoon dark chocolate chips along with the raspberries.

How to Prepare

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.

Good to Know

Use a gluten-free baking powder for a gluten-free loaf. You can replace the hazelnut meal with any other nut meal. For a chocolate version, add 1 tablespoon dark chocolate chips along with the raspberries.

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