Banana Bread & Raspberry Slice

Full of goodness and flavour!

Perfect for breakfast or a healthy snack.


4 free range eggs
1/4 cup honey
1 1/2 teaspoon vanilla extract
2 tablespoons extra virgin oil
1 cup reduced fat- ricotta
3 medium ripe bananas, mashed
1 1/2 cups wholemeal self raising flour
2 teaspoons baking powder
2 teaspoons of cinnamon
3/4 cup walnuts, roughly chopped
1/4 cup traditional rolled oats
1 punnet raspberries

Preheat oven to 180 degrees.
Grease a 20 x 26cm (4cm deep) slice pan.
Line base and sides with baking paper, extending paper above edges on sides.
Using an electric mixer, beat the eggs, honey and vanilla on medium-high speed
for 3 minutes or until pale. Reduce speed to medium and gradually add
oil in a slow, steady stream, Add ricotta and banana, mixing until just combined.
Add flour, baking powder, cinnamon and walnuts, folding
until just combined. Spoon mixture into pan, then bake for 10 minutes.
Remove pan from oven, scatter over oats and raspberries,
then bake for a further 30 minutes or until top is golden and a skewer
inserted into centre comes out clean.
Transfer to a wire rack to cook. Cut into slices and serve.

Rita ready to cook up a storm with fresh and healthy ingredients.


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