Ingredients
-
Melted butter, to grease
-
200g (1 1/3 cups) self-raising flour
-
150g (1 cup) plain flour
-
150g (2/3 cup) raw sugar
-
20g (1/4 cup) desiccated coconut
-
1 teaspoon ground cinnamon
-
3 eggs
-
450g mashed banana
-
160ml (2/3 cup) canola oil
-
2 teaspoons vanilla essence
-
125g fresh raspberries
Fig butter
-
100g butter, at room temperature, chopped
-
45g (1/4 cup) pure icing sugar
-
85g (1/4 cup) fig jam
Method
-
1Preheat oven to 150°C. Brush a 7cm-deep, 10 x 20cm (base measurement) loaf pan with melted butter. Line the base and sides with non-stick baking paper.
-
2Sift the combined flour into a large bowl. Add the sugar, coconut and cinnamon. Make a well in the centre. Add the eggs, banana, oil and vanilla. Stir until just combined. Gently fold in the raspberries. Pour into the prepared pan. Smooth the surface. Bake for 1 1/2 hours or until a skewer inserted into centre comes out clean. Set aside in pan for 20 minutes to cool before turning onto a wire rack to cool completely.
-
3To make the fig butter, use an electric beater to beat the butter and icing sugar in a bowl until pale and creamy. Add the jam and beat until smooth.
-
4Cut banana bread into slices and serve with fig butter.
Source: taste.com.au
Discussion about this post