I remember going on banana benders as a kid. I LOVED bananas. I still like them now, but when I was little, they were an obsession. I used to eat them ever sooooo slowly and savour them. And go back for more. I remember quite vividly, the day my Mum came home from work to find that the bunch of bananas she had bought just the day before, decimated. ‘You are allowed ONE banana a day, Joanne’. Yep. I was put on banana rations. I don’t can’t remember if I stuck to the one-banana-a-day rule, but I don’t think I ever ate a whole bunch in one day again.

Bananas are a little pricey right now, thanks to Cyclone Yasi, which wiped out entire banana plantations in northern Queensland. I figured that making banana bread would be a good way to make a banana last. But I didn’t want to make an ordinary banana bread. I wanted one that was a little special. I trawled the net for a recipe and my goodness, there must be thousands of banana bread recipes out there! I also did a little research on the difference between banana bread and banana cake – the cake has a little more fat and sugar in it, but they are more or less the same thing. Once you slather the butter on the banana bread, the difference will be negligible. It occurs to me now that I’m glad it’s called banana ‘bread’, because then I have a perfectly good reason to butter it. Yum!



Banana and Raspberry Bread

2 cups plain flour

1/2 cup sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3 large overripe bananas, mashed

1/4 cup milk

1 large egg

1 tsp pure vanilla extract

1 1/2 cup fresh or frozen raspberries


Heat oven to 180C
Grease and flour a loaf pan (or a heart-shaped pan like mine!)
Combine flour, sugar, baking powder, baking soda, and salt, mix well. Make a well in center; set aside.
Combine bananas, milk, egg, and vanilla; fold in raspberries
Pour batter into center of dry ingredients; fold together until combined. Do not overmix
Pour batter into pan; bake 1 hour or until your cake tester/skewer inserted in the center comes out clean
Cool in pan on a wire rack for 10 minutes.
Remove from pan; cool completely
Serve warm with plenty of butter!