British raspberries are at their best this time of year - especially Scottish ones - which we can get down here. We are growing some in the garden - Hubby states that these are "coming along", so hopefully we can be eating them soon!
This recipe was in a recent Asda magazine, it's another good way to use up brown bananas.
Ingredients:
125g margarine
125g caster sugar
2 eggs
3 ripe bananas - mashed
225g self raising flour
1/2 tsp bicarbonate of soda
150g raspberries
Method:
Preheat the oven to 180c/Fan 160c/GasMark4.
Line a 2lb loaf tin with a loaf tin liner (I use Lakeland)
Place the margarine and sugar in a large bowl and cream together with an electric whisk until light and creamy.
Add the eggs one at a time beating well between each one, add in the mashed banana and mix well.
Fold in the flour and the bicarb and then finally fold in the raspberries.
Spoon into the tin and cook for about 55 minutes.
Check the cake is cooked by inserting a skewer into the middle - if it comes out clean - it's done, if not pop the cake back in the oven for another 5 minutes - then check again - repeat as necessary.
Leave to cool in the tin.
I love the squidgy raspberries!
Thanks for visiting.
Bakebakegirl
Todays top three Spotify songs:
1. 5-7-0-5 - City Boy
2. 5 Year's Time - Noah And The Whale
3. Promise You Made - Cock Robin
That looks really nice.
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