If you like banana bread, you’ll love this! The winning combination of pears and raspberries makes this afternoon tea a favourite for adults and kids alike.
Ingredients
Method
1.Preheat oven to 160°C. Grease a 20cm x 11.5cm x 9cm-deep loaf tin and line the base and sides with baking paper. Sift self-raising flour, plain flour and bicarb into a large bowl. Stir in sugar. Puree half the pears in a food processor with ½ cup of the reserved juice.
2.Put pear puree, butter, eggs and vanilla in a separate bowl and whisk until smooth. Make a well in the centre of dry ingredients and stir in puree mixture until just combined. Roughly chop remaining pears and stir into mixture with raspberries until just combined.
3.Spoon mixture into loaf tin. Bake for 1 hour 20-25 minutes or until a skewer inserted into loaf comes out clean. Allow to stand in tin for 15 minutes, then invert onto a wire rack to cool slightly. Cut into slices while still warm and serve with butter, if desired.
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