Raspberry and banana bread

Banana Bread

The Galumph, after spending a few weeks being totally gluten-free, has begun to tentatively add small amounts of gluten back into his diet, to see how much his body can tolerate. So far the oat porridge has gone down well, as has the odd slice of bread. So when I wondered aloud if I should make some banana bread this morning, he was totally on board. In fact, he bounced around the table to put his hands on my shoulders, kissed me soundly on the cheek and said rather enthusiastically "You should absolutely make it!"

"But honey!", I said, "I'd hate to upset your tummy with all the gluten. Maybe I should forget about baking for this week..."

"Never mind my tummy!" interjected Galumph hastily. "Not when there is a loaf of your totally delicious banana bread at stake. The bananas! The raspberries! The slathering of butter onto a slice still warm from the oven...you wouldn't tease me like this by not baking some. Please, PLEASE make the banana bread - I'm sweet-treat deprived!"

Well, I'd be a cruel wife indeed to ignore such fervent begging pleas. Besides, the thought of a slice with a cuppa will be the only thing to keep me going as I devote a few hours to seaming my green dress (yes! actual seaming! break out the party poppers! this thing might just get finished yet!)

Raspberry and banana bread

150g butter, softened
1 cup dark brown sugar
2 eggs, lightly beaten
3 really ripe bananas, peeled and mashed
2 cups self raising flour
1 tsp baking powder
1 tablespoon ground cinnamon
1/2 cup low fat milk
1 cup frozen raspberries, thawed

1 - Preheat oven to 180 C. Using an electric mixer, beat the sugar and butter together until pale. Add the eggs one by one, and mix in well.

2 - Add the bananas to the mixture, and use a wooden spoon to mix together. Sift the flour, baking powder and cinnamon over the top, then stir together.

3 - Carefully add the raspberries, taking care not to crush them when stirring them in. Pour mixture into a greased loaf pan, and bake for 45 - 50 minutes, or until a skewer inserted comes out clean. Let cool for 10 minutes in tin, then transfers to a wire rack.

Best served cut into lovely thick slices with a slick of butter and washed down with a cup of tea (she says wiping crumbs from her chin)

Rachel  – (6:47 pm)  

Thats it! I'm going to have to boycott your blog dear Jorthy, or I'll never fit into the party frock I'm finishing for a wedding next friday.

Sew Brunswick  – (6:53 pm)  

Mmmm! Yumm! I do feel for your poor husband. I had the same issue. It took me a good 6 months to re-introduce all the sources of gluten. Last was wheat. But I can eat it all now! Happy Days. Off to find some bananas and raspberries in the freezer!

SewJillian  – (8:00 pm)  

Oh lord that does sound good. I have a great banana bread recipe, but this will take it to a whole new level. Mmmm, raspberries

Anonymous –   – (7:26 am)  

Just a thought on the gluten intolerance - I have heard that it is because of the type of wheat we grow in Australia. In America, red wheat is grown (instead of the golden one we grow here), and lots of people who are intolerant here can eat all the wheat products in America and be absolutely fine. Not sure if you can get it here though. Also, we have substituted spelt flour for wheat in everything from cakes to breads and it is fantastic. You can buy it in bulk (much cheaper). My daughter is intolerant to wheat and we have been using spelt for 4 years and everything I have made with out gives me identical results as wheat would.

Jorth!  – (7:41 am)  

That's quite interesting... thanks for the tips, I'll need to check that out, especially the cooking with spelt, as most of the commerical gluten-free flours, made with a combo of rice flour and starch, apparently give you very gummy results.

Thanks!

Clare Maree  – (9:48 am)  

Pinned it, baked it, loved it.

Gail  – (1:13 pm)  

I love your recipes - simple, wholesome and always work. Thanks

Shanna –   – (2:39 pm)  

Hi! I stumbled upon your blog and found this recipe. The picture looked so delicious I had to try it. I used blackberries instead of raspberries due to availability. It is so good that I made it twice in a week! My family loved it! Thanks for sharing, and it looks like I found a new favorite blog!

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