This banana bread is awesomely moist and the raspberries add a pinch of tartness to the overall sweet taste 🙂 Technically, I’ve made a version of this banana bread with and without the raspberries and one time I made it with pumpkin puree and nuts instead. So if you wish, you can leave out the raspberries or substitute them with whatever suits your fancy 🙂
- 235 g flour
- 1 tsp baking soda
- Half a tsp cinnamon
- A pinch of salt
- 150 g sugar
- 2 eggs
- 200 ml of olive oil
- 3 big ripe bananas
- 200 g of raspberries
Shift the flour into a bowl through a sieve, add baking soda, cinnamon and salt.
Whisk the eggs and the sugar into a thick foam with a mixer. It will take about 10 minutes in a medium setting to get the proper result. Add the oil and stir it in.
Mash the bananas with a fork and add them to the egg mixture. Then, add in the flour bit by bit while mixing gently. Finally, tenderly stir in the raspberries without breaking them too much.
Set the oven to 175°C and bake for 1 hour. Keep an eye on the bread during the last 15 minutes and if you think it’s starting to brown too much, you can cover it with aluminium foil to stop it from happening. Poke the cake with a toothpick and when it comes out clean it’s ready 🙂
Let it cool before serving. Enjoy!