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banana raspberry crumble loaf

A few months ago I went on a weekend course. All physios love their food so the catering was excellent. For afternoon tea, a banana and raspberry loaf was served and it was delicious! I decided to try and recreate the loaf. One of my work colleagues introduced me to this banana bread recipe from the Heart Foundation website. It's made without any fat so I was a bit dubious that it would be edible, but decided to give the recipe a try.



I bought some bananas a few weeks ago and once they were black, I mashed the bananas and froze the pulp knowing I wouldn't have time to bake for a few weeks. 



Raspberries are always ridiculously expensive in Sydney so I always use frozen raspberries in my baking. Ignore the instructions to thaw out the berries first - they're way too mushy and just disintegrate. I bought a cute little loaf tin at the shop and I decided to try it out. It's tiny so I made a half batch of the recipe and it was the perfect amount for the tin.


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I tweaked the original recipe quite a bit and decided to jazz it up a bit by adding a pecan crumble topping. Once cooled I had a slice with a cup of tea, just to ensure it was edible before taking the loaf into work.

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Here's my tweaked version of the recipe.

Mini Banana Raspberry Loaf

Crumble Topping
¼ cup (55 gm) brown sugar
¼ cup (35 gm) plain flour
½ teaspoon ground cinnamon
¼ cup each rolled oats and coarsely chopped toasted pecans
30 grams (1 oz) cold unsalted butter cut into small chunks

Place the flour, sugar and cinnamon into a food processor and whiz to combine.

Add the butter and pulse until butter is just incorporated. Tip into a bowl, add the coarsely chopped nuts and the rolled oats and chill for an hour. You’ll only need half the topping for this recipe so place the remaining crumble in an airtight container and freeze for later on.

Cake
1 cup plain flour
2 tsp baking powder
½ tsp bicarbonate of soda
¼ tsp ground cinnamon
¼ cup brown sugar
¼ cup low fat yoghurt
¼ cup reduced fat milk
1 egg, lightly beaten
½ cup (2 large) mashed bananas
¼ large apple, peeled and grated
½ cup raspberries, fresh or frozen

1. Preheat conventional oven to 190°C. Grease a 20cm loaf pan with cooking spray then line with baking paper.

2. Sift the flour, baking powder, bicarbonate of soda and cinnamon into a large bowl. Stir in the sugar and make a well in the centre. Add the milk, yoghurt, egg, banana and grated apple and stir gently until combined. If the batter is looking too thick, add a little extra milk. Gently fold through the raspberries.

3. Spoon the batter into the loaf pan and smooth the surface. Sprinkle over the crumble topping, forming it into clumps with your fingers. Bake for 50-60 minutes or until a skewer inserted into the centre comes out clean. Stand for 10 minutes in the pan before lifting onto a wire rack to cool.


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The girls at work loved this cake but I found it tasted just a bit too self consciously 'good for you'. I rarely eat cake and if I do, I want it to taste like a treat. 

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I went back to the drawing board and found another recipe online and again made a few tweaks. I made the cake yesterday and much preferred this version to the low fat one. Here's the recipe for version 2.

Banana Raspberry Crumble Loaf

Crumble Topping
¼ cup (55 gm) brown sugar
¼ cup (35 gm) plain flour
½ teaspoon ground cinnamon
¼ cup each rolled oats and coarsely chopped toasted pecans
30 grams (1 oz) cold unsalted butter cut into small chunks

Place the flour, sugar and cinnamon into a food processor and whiz to combine.

Add the butter and pulse until butter is just incorporated. Tip into a bowl, add the coarsely chopped nuts and the rolled oats and chill for an hour. You’ll only need half the topping for this recipe so place the remaining crumble in an airtight container and freeze for later on.

Cake
1 cup self raising flour
½ tsp baking powder
¼ tsp ground cinnamon
80 gm (2½ oz) unsalted butter
½ cup brown sugar
½ tsp vanilla extract
1 egg, lightly beaten
½ cup (2 large) mashed bananas
¼ cup buttermilk
½ cup raspberries, fresh or frozen

1. Preheat conventional oven to 190°C/375°F. Grease a 20cm loaf pan with cooking spray then line with baking paper.

2. Sift the flour, baking powder and cinnamon into a small bowl.

3. In a medium bowl, cream the butter, sugar and vanilla extract and light and fluffy. Add the egg and mix until combined. Add the mashed banana and stir gently until combined. Add the flour, alternating with the milk until a soft batter forms. Very carefully fold through the raspberries.

4. Spoon the batter into the loaf pan and smooth the surface. Sprinkle over the crumble topping, forming it into clumps with your fingers. Bake for 50-60 minutes or until a skewer inserted into the centre comes out clean. Stand for 10 minutes in the pan before lifting onto a wire rack to cool.


I hope you had a lovely weekend. Farmer Andrew came to town and suggested a trip down to Bondi to visit Sculpture by the Sea. Of course I took my camera with me so I'll be back next week with some photos of this very popular event.

Bye for now,

Jillian 
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