Banana Raspberry Bread

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Serves: 20 (70g each)

Category: Breads, Scones and Pikelets


  • 125g polyunsaturated margarine
  • 1 cup brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 cups banana, mashed
  • 1 cup frozen raspberries
  • ½ cup desiccated coconut
  • 1 ¾ cups plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon ground cinnamon
  • ⅓ cup golden syrup



  1. Preheat oven to 160°C, line two bar tins with baking paper
  2. Place the margarine, sugar and vanilla in an electric mixer and beat for 8–10 minutes or until pale and creamy, scrape down the sides of the bowl occasionally
  3. Add eggs one at a time and beat well to combine
  4. Add the banana, raspberries, coconut, flour, baking powder, bicarbonate of soda, cinnamon and golden syrup and stir to combine
  5. Spoon the mixture into tins
  6. Bake for 45–55 minutes or until cooked when tested with a skewer.
  7. Cool in the tins for 20 minutes before turning out onto a wire rack to cool completely
  8. Slice and serve.


Nutrition information panel

Nutrient Per Serve Per 100g
Energy 655kJ 894kJ
Protein 2.5g 3.5g
Total fat 3.6g 4.9g
Saturated fat 1.8g 2.4g
Carbohydrate 28g 38g
Sugars 17.4g 24g
Dietary Fibre 1.8g 2.4g
Sodium 122mg 167mg

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