Raspberry and banana bread

Ingredients

125 g	Butter, softened
1 cup	Brown sugar
2	Eggs
1 ½ cups	Flour, sifted
1 tsp	Baking powder, sifted
1 tsp	Vanilla essence/extract
½ tsp	Baking soda, sifted
1 ½	Bananas (Main)
125 g	Raspberries (Main)

Directions

1. Preheat oven to 160C.
2. 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.
3. Fold through the flour, vanilla, baking powder and bicarbonate of soda. Add the banana and raspberries and gently stir to combine.
4. Spoon the mixture into a 10cm x 21cm 7 cup-capacity lightly greased loaf tin lined with non-stick baking paper.
5. 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.

TIPUse very ripe bananas for this recipe, as it will help the loaf stay moist and add flavour.