Raspberry and Banana Bread

Ingredients

• 150g butter, softened
• 1 cup brown sugar
• 2 eggs, lightly beaten
• 2 ripe bananas, peeled, mashed (see notes)
• 2 cups self-raising flour
• 1 teaspoon baking powder
• 1/2 cup milk
• 1/2 cup fresh or frozen raspberries (see notes)
• Butter, to serve

Method

1. Preheat oven to 180°C. Grease base and sides of a 7cm deep, 11cm x 21cm (base) loaf pan. Line with baking paper, allowing a 2cm overhang at both long ends.
2. Using an electric mixer, cream butter and sugar until pale. Add egg, in 2 batches, beating well after each addition.
3. Stir in banana. Sift flour and baking powder over banana mixture. Add milk. Stir with a wooden spoon until combined. Carefully fold in raspberries.
4. Spoon mixture into loaf pan. Smooth surface. Bake for 45 to 50 minutes or until a skewer inserted into the centre comes out clean. Cool in pan for 10 minutes. Lift onto a wire rack to cool completely. Cut into 10 even slices.

Notes

• 
  You will need 1 cup mashed banana for this recipe.
  If using frozen raspberries, place on paper towel to thaw before using.
  To freeze: Individually wrap each slice in plastic wrap. Freeze slices in an airtight container for up to 4 weeks. Remove from freezer and unwrap. Spread with butter or margarine and rewrap. Place into lunch box frozen. Slice will thaw by recess.