Raspberry stress meets banana stress - and has a happy ending

I made this cake about a week after the huge all you can pick raspberry trip, and I don't mind admitting that they were beginning to weigh on my mind a bit. I even found myself thinking about what to do with raspberries when I woke up in the night, and over-exposure was even slowing my rate of snacking off them straight from the fridge. To make matters worse, there was a whole bunch of bananas beginning to go over-ripe in the fruit bowl. To avoid a complete head explosion, I searched for some recipes which could use both, and which could then be stashed out of sight in the freezer. This was the only one I photographed but the other one may yet get a feature when I can next face a raspberry muffin.


I found the recipe on, of all places, a mums forum, which isn't somewhere I usually hang out. I made a few tweaks to cut down on the refined sugar - subbing fruit sugar instead, and using coconut oil instead of butter. I also upped the ante with the berries - this was no time to start getting stingy. The original recipe was for muffins, but I made it as a loaf and it worked out really well. The banana flavour was nice and strong, and the berries nice and tart. It also defrosted well when I took it out a few days later for a visit from Kiwi Sis (and a lovely visit it was too :) ). After my double baking session I crammed all of the rest of the berries into the freezer on various cookie trays and then bagged them up (they stay separate rather than form a huge clump that way). I'm glad they won't be wasted, and this way I can get my berry mojo back and appreciate them properly again. In a few months time, maybe.

Banana and raspberry loaf (adapted from askamum)
120g plain white flour
80g plain wholemeal flour
2 tsp baking powder
5 Tbsp fruit sugar
150g raspberries
1 egg
1 tsp vanilla extract
30g melted coconut oil
100ml soya milk
1 ripe banana, mashed

Preheat oven to 200C/400F. Line and grease a loaf tin.

Sift the flour and baking powder into a large mixing bowl. Add the sugar and raspberries.

Beat together the egg, vanilla, coconut oil and milk. Stir into the dry ingredients with the mashed banana, and stir briefly, to combine. THe mixture will be quite lumpy, but there shouldn't be any unmixed flour. Spoon into the tin.

Bake for about 40 minutes, covering after 25 if the top is starting to darken too much. It should be risen and golden. Cool on a wire rack.