Banana and raspberry loaf

Banana cake is one of those classics that never seems to go out of fashion and for good reason too – it’s delicious! This version has a little twist in the way of plump and juicy raspberries that add a fresh burst of flavour with every bite. The whole thing is super easy to make and is ready to enjoy in under an hour. Serve up a nice thick slice with a cuppa and sit back and relax – you deserve it!

Ingredients

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

Method

1. Preheat oven to 180C. 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.