Raspberry Banana Bread

Makes: 1 loaf (10–12 slices)
Tin: 23 × 13 cm loaf pan
Oven: 175 °C (fan 160 °C)
Bake Time: 55–65 minutes

Ingredients

Dry

• 250 g plain flour (Type 405 / 480 / 500)
• 1 tsp baking soda
• ½ tsp cinnamon (optional)
• ¼ tsp salt

Wet

• 60 g unsalted butter, softened
• 40 ml honey
• 2 large eggs, room temperature
• 100 g skyr or Greek yogurt
• 1 tsp vanilla extract
• 3 ripe bananas, mashed

Add-ins

• 90 g raspberries
• 30 g cacao nibs
• 3 tbsp strawberry or raspberry jam

Optional

• 2–4 tbsp milk (only if batter feels too thick)

Instructions

1. Preheat the oven to 175 °C and line a 23 × 13 cm loaf pan with baking paper.

2. Stir in the yogurt, vanilla, mashed bananas, and all other wet ingredients.

3. In a separate bowl, mix the flour, baking soda, cinnamon, and salt.

4. Gently fold the dry ingredients into the wet mixture until just combined.

5. If the batter feels too thick, add 2–4 tablespoons of milk until smooth and spoonable.

6. Fold in the raspberries and cacao nibs.

7. Pour the batter into the prepared pan and level the top.

8. Spoon the jam over the batter and gently swirl with a knife.

9. Bake for 40 minutes, until a skewer inserted in the center comes out mostly clean.

10. Let it cool for 15 minutes.

Tips

• Use very ripe bananas

• Do not overmix

• Check for doneness

• Let it cool

• Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Freezes well.