Banana and raspberry bread

1.Preheat oven to 180°C/160°C fan forced. Grease and line a 21×11 cm (base measurement) loaf pan with baking paper, extending paper over long sides for handles.

2.Using an electric mixer, beat butter, essence and sugar in a small bowl until pale and creamy. Add eggs, one at a time, beating well after each addition. Stir in mashed banana until well combined.

3.Sift flours with bicarbonate of soda; add to banana mixture. Add raspberries; fold to combine. Spoon mixture into prepared pan; smooth surface. Bake for 50-60 minutes or until a skewer inserted at centre comes out clean. Cool bread in pan for 5 minutes. Turn out onto a wire rack to cool. Slice to serve.