Raspberry & Banana No-Knead Breakfast Loaf
Serves: 3
Ellsworth Rath
1 January 1970
Based on User reviews:
71
Spice
42
Sweetness
42
Sourness
40
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
4 tbsps
Unsalted Butter1 cup
Light Brown Sugar3 cup
Whole Wheat Flour2 tsps
Baking Powder110 g
RaspberryDirections:
1
Preheat the oven to 350°F and line an 8 1/2 x 4-inch loaf pan with baking parchment
2
I make sure that the paper overlaps a little bit, which makes it much easier to remove the loaf from the pan once it is cooked
3
Cream the butter and sugar together in a large bowl until nicely combined
4
Add the eggs in two batches, beating well between each addition
5
The mixture won’t quite look its best, but it will soon come good! Add the whole wheat flour, all-purpose flour and baking powder and stir through until nicely mixed in
6
Then stir the bananas in, followed by a gentle fold in of the raspberries
7
Pour the mixture into the loaf pan, smooth it out a bit with the back of a spoon and then sprinkle the oats evenly over the top
8
Bake in the oven for 50–55 minutes or until a skewer comes out clean when the loaf is pierced in the center
9
Leave to cool in the pan for a few minutes before lifting out and leaving to cool completely on a wire rack
10
The loaf will stay at its best for 1 to 2 days when stored in an airtight container
11
Preheat the oven to 350°F and line an 8 1/2 x 4-inch loaf pan with baking parchment
12
I make sure that the paper overlaps a little bit, which makes it much easier to remove the loaf from the pan once it is cooked
13
Cream the butter and sugar together in a large bowl until nicely combined
14
Add the eggs in two batches, beating well between each addition
15
The mixture won’t quite look its best, but it will soon come good! Add the whole wheat flour, all-purpose flour and baking powder and stir through until nicely mixed in
16
Then stir the bananas in, followed by a gentle fold in of the raspberries
17
Pour the mixture into the loaf pan, smooth it out a bit with the back of a spoon and then sprinkle the oats evenly over the top
18
Bake in the oven for 50–55 minutes or until a skewer comes out clean when the loaf is pierced in the center
19
Leave to cool in the pan for a few minutes before lifting out and leaving to cool completely on a wire rack
20
The loaf will stay at its best for 1 to 2 days when stored in an airtight container