Raspberry and Banana Bread by Donna Hay

I am posting this recipe for a fellow Tweeter @madeit and thought some others out there may also enjoy it. This is one of the best banana breads I have ever had and the addition of raspberries adds an extra dimension that makes it impossible for me to refuse! I hope you and your family enjoy it as much as we do.

Raspberry and banana bread

125g butter, softened
1 cup brown sugar
2 eggs
1 1/2 cups plain flour sifted
1 teaspoon vanilla extract
1 teaspoon baking powder, sifted
1/2 teaspoon bicarbonate of soda, sifted
1 1/2 cups mashed bananas
125g raspberries, fresh or fozen (fresh is best, frozen ones end up a little gritty as you add them into the recipe frozen)

Preheat oven to 160 on baking function. Place butter and sugar in a bowl of an electric mixer and beat until pale and creamy. Gradually add the eggs and beat well. Fold through flour, vanilla, baking powder and bicarb soda. Add the banana and raspberries and gently fold through to combine. Sppon mixture into a lightly greased and lined 10 x 21cm tin. bake for 1 hour 10 minutes or until cooked when tested with a skewer. Allow to cool completely before removing from tin. serves 6-8

**Tip: Use very ripe bananas as they will keep the loaf moist and intensify the flavour.

Thanks Donna Hay - yet another great recipe for us.