Ingredients
- 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
Method
- Preheat oven to 160°C, line two bar tins with baking paper
- 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
- Add eggs one at a time and beat well to combine
- Add the banana, raspberries, coconut, flour, baking powder, bicarbonate of soda, cinnamon and golden syrup and stir to combine
- Spoon the mixture into tins
- Bake for 45–55 minutes or until cooked when tested with a skewer.
- Cool in the tins for 20 minutes before turning out onto a wire rack to cool completely
- Slice and serve.
Nutrition information panel
Nutrient | Per Serve | Per 100g |
Energy | 655kJ | 894kJ |
Protin | 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 |