Banana Bread

Banana and Raspberry Bread

Banana Bread


  • 1 cup of McCain Season’s Choice Raspberries
  • 1 ¼ cups of mashed banana – about 3 ripe bananas
  • 1/2 cup of caster sugar
  • 2 tsp of vanilla essence
  • 1/3 cup of buttermilk
  • 2 eggs – lightly beaten
  • 1/3 cup of light olive oil
  • 1 1/2 cups self-raising flour
  • 1 tsp of ground cinnamon
  • 1/3 cup macadamia nuts – toasted and roughly chopped
  • Icing sugar and extra McCain Season’s Choice Raspberries – to serve


  1. Preheat a fan forced oven to 160C and grease a standard loaf pan with butter, lining the base and sides with baking paper, allowing the sides to overhang by 4cm.
  2. Combine the banana, sugar and vanilla extract in a large bowl. Stir in buttermilk, eggs, and oil. Add flour, macadamias and cinnamon and stir to combine. Gently fold through frozen, McCain Season’s Choice Raspberries.
  3. Spoon into prepared loaf tin, smoothing the top. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Stand in pan for 5 minutes and turn onto a wire rack to cool completely.
  4. Serve dusted with icing sugar and topped with additional, thawed, McCain Season’s Choice Raspberries.



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