Raspberry and banana bread

 
 

Preheat oven to 150°C.
Brush a 10 x 20cm loaf pan with melted butter. 
Line base and sides with non-stick baking paper.
Sift the combined flour into a large bowl.
Add sugar, coconut and cinnamon.
Make a well in the centre.
Add the eggs, banana, oil and vanilla. Stir until just combined.
Gently fold in the raspberries.
Pour mixture into prepared pan. 
Bake for 90 minutes or until a skewer inserted into the centre comes out clean.
Set aside in pan for 20 minutes to cool before turning onto a wire rack.
Serve slices as they are or with a dollop of fig jam or marmalade.
 

Melted butter, to grease
200g (1 1/3 cups) self-raising flour
150g (1 cup) plain flour
150g (2/3 cup) brown sugar
20g (1/4 cup) desiccated coconut
1 teaspoon ground cinnamon
3 eggs
4 ripe bananas, mashed
160ml (2/3 cup) vegetable oil
1 teaspoon vanilla extract
3/4 cup fresh or frozen raspberries
100g butter, at room temperature, chopped
45g (1/4 cup) pure icing sugar
85g (1/4 cup) fig jam