Raspberry and banana bread - Eat Well Recipe
Emma Terry 
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
- 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.
TIPUse very ripe bananas for this recipe, as it will help the loaf stay moist and add flavour.
