Baked to PLEASE

Comforting and crave-worthy, you'll be making these on high repeat!

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Raspberry & banana bread

PREP + COOK TIME 14 HOURS (+ COOLING) SERVES 8

1 1/2 cups (350g) mashed banana

1/2 cup (125ml) vegetable oil

1/2 cup (125ml) soy milk

2 1/2 cups (335g) self-raising flour

1 1/4 cups (275g) firmly packed brown sugar

1/2 teaspoon baking soda

1 cup (80g) desiccated coconut

1 cup (150g) frozen raspberries

20g butter

1 large banana, sliced thickly diagonally

1/3 cup (100g) golden syrup

Method

1. Preheat oven to 180°C. Grease a 10cm x 20cm loaf pan. Line base and long sides with baking paper, extending paper 5cm over the sides.

2. Combine mashed banana, oil and milk in a small bowl.

3. Combine sifted flour, sugar and baking soda with coconut in a large bowl. Make a well in the centre. Pour banana mixture into well and stir to combine. Fold in raspberries until just combined. Spoon mixture into pan and smooth the surface.

4. Bake for 1 1/4 hours or until a skewer inserted into the centre comes out clean. Stand bread in pan for 5 minutes before turning, topside up, onto a wire rack to cool.

5. Melt butter in a large frying pan over high heat. Add banana and cook for 1 minute each side or until caramelised.

6. Serve thick slices of bread topped with banana and drizzled with golden syrup.

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