Ingredients

• 150g butter, softened
• 200g caster sugar
• 2 medium eggs, at room temperature
• 2 ripe/over-ripe bananas, mashed with a fork
• 125ml buttermilk
• 1/2 tsp vanilla essence
• 300g plain flour
• 1 tsp baking powder
• 1 tsp bicarbonate soda
• 125g raspberries

Method

1. Preheat an oven to 180C. Grease a loaf tin.
2. Sieve the flour, baking powder and bicarbonate soda into a bowl.
3. In a separate bowl cream the butter and sugar together until light and creamy.
4. Using mixer add the eggs one at a time until well combined
5. Mix in the bananas, buttermilk and vanilla essence.
6. Using a wooden spoon fold in the flour mixture.
7. Carefully fold in the raspberries.
8. Pour the batter into the greased loaf tin. Place in the preheated oven and bake for 50-60 minutes until well risen and golden brown. To test place a skewer in the centre it should come out dry when ready.
9. Leave the bread in the tin for 20-30 minutes before turning out on a rack. Allow to cool before slicing.
10. Serve slices of bread with butter, best toasted. Store in a sealed container or wrapped in foil in the refrigerator for up to 3 days.