Preparation time is 15minutes
Cook time is 45minutes
Total time is 1hours
Serve is for 12 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
12
- 2teaspoons baking powder
- 1 1/2teaspoons vanilla extract
- 4 medium ripe bananas
- 125grams raspberries
- 2tablespoons extra virgin olive oil
- 2teaspoons ground cinnamon
- 1/4 cup honey
- 1/4 cup traditional rolled oats
- 1 cup reduced-fat ricotta
- 1 1/2 cup plain wholemeal flour
- 4 free range eggs
- 3/4 cup walnuts
Nutrition per serving
1080kJ / 256Cal
1080 Kilojoules or 256 Calories
12% of daily energy intake*
Protein
7.9grams
Fat
12.0grams
Carbs
28.8grams
Sugars
15.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Love banana bread? You'll want to try this kid-friendly recipe which puts a new twist on the classic with the addition of raspberries and oats.
Method
Step 1 of 3
Preheat oven to 200°C/180°C fan-forced. Grease a 20 x 26cm (4cm deep) slice pan. Line base and sides with baking paper, extending paper 2cm above edges on sides.
Step 2 of 3
Using an electric mixer, beat eggs, honey and vanilla on medium-high speed for 3 minutes or until pale and tripled in volume. Reduce speed to medium and gradually add oil in a slow, steady stream. Add ricotta and banana, mixing until just combined.
Step 3 of 3
Add flour, baking powder, cinnamon and walnuts, folding until just combined. Spoon mixture into pan, then bake for 10 minutes. Carefully remove pan from oven, scatter over oats and raspberries, then bake for a further 35 minutes or until top is golden and a skewer inserted into centre comes out clean. Transfer to a wire rack to cool. Cut into slices and serve.
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