Dietary guidance: v
150g butter, softened
1 cup brown sugar
2 eggs, lightly beaten
2 ripe bananas, peeled, mashed (see note)
2 cups self-raising flour
1 tspn Baking Powder
½ Cup Milk
½ Cup Frozen raspberries
1. Preheat oven to 180 deg c.
Grease base and sides of 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.
Note you will need 1 cup mashed banana for this recipe.