This is a lovely change to the normal banana bread recipes, it has the sweet of the bananas, the sweet and sour of the raspberries and the crunch of the almonds. Simply lovely fresh out of the oven or frozen for toast at a later date!


  • 2 cups Self raising Flour

  • 1/2 cup sugar

  • 2 eggs, lightly beaten

  • 1/4 cup milk

  • 2 tablespoons butter, melted

  • 3 tablespoons of golden syrup

  • 3 very ripe bananas

  • 1 cup raspberries

  • 1/3 cup slithered almonds


  • 1.

    Preheat oven at 180 degrees

  • 2.

    Mix flour and sugar in a large bowl

  • 3.

    Combine eggs, milk, butter and syrup in another bowl

  • 4.

    Add egg mixture, banana, raspberries and almonds to the flour and mix well.

  • 5.

    Pour mixture into a greased and lined loaf tin, sprinkle with slithered almonds and bake in oven for approx 45 minutes or until it is springy to touch

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 625kj
  • Fat Total 15g
  • Saturated Fat 5g
  • Protein 13g
  • Carbohydrate 112g
  • Sugar 38g
  • Sodium 51mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by


Serve hot out of the oven or freeze for toast later as it can be kept in the freezer for up to 1 month. Raspberries can be bought frozen and to make a lower fat version use 1/2 cup splenda instead of sugar.

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings