Banana and raspberry loaf

Treat yourself to this lovely little loaf cake.

Banana cake is one of those classics that never seems to go out of fashion and for good reason too – it’s delicious! This version has a little twist in the way of plump and juicy raspberries that add a fresh burst of flavour with every bite. The whole thing is super easy to make and is ready to enjoy in under an hour. Serve up a nice thick slice with a cuppa and sit back and relax – you deserve it!


  • 150g butter, softened
  • 1 cup brown sugar
  • 2 eggs, lightly beaten
  • 2 ripe bananas, peeled, mashed
  • 2 cups self-raising flour
  • 1 teaspoon baking powder
  • 1/2 cup milk
  • 1/2 cup fresh or frozen raspberries
  • Butter, to serve


1. Preheat oven to 180C. Grease base and sides of a 7cm deep, 11cm x 21cm (base) loaf pan. Line with baking paper, allowing a 2cm overhang at both long ends.

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2. Using an electric mixer, cream butter and sugar until pale. Add egg, in 2 batches, beating well after each addition.

3. Stir in banana. Sift flour and baking powder over banana mixture. Add milk. Stir with a wooden spoon until combined. Carefully fold in raspberries.

4. Spoon mixture into loaf pan. Smooth surface. Bake for 45 to 50 minutes or until a skewer inserted into the centre comes out clean. Cool in pan for 10 minutes. Lift onto a wire rack to cool completely. Cut into 10 even slices.

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