Raspberry and banana bread
- Preheat oven to 160C.
- Place the butter and sugar in the bowl of an electric mixer and beat until pale and creamy. Gradually add the eggs and beat well.
- Fold through the flour, vanilla, baking powder and bicarbonate of soda. Add the banana and raspberries and gently stir to combine.
- Spoon the mixture into a 10cm x 21cm 7 cup-capacity lightly greased loaf tin lined with non-stick baking paper.
- Bake for 1 hour and 10 minutes or until cooked when tested with a skewer. Allow to cool in tin before turning out. Slice to serve.
TIP Use very ripe bananas for this recipe, as it will help the loaf stay moist and add flavour.