Super-moist banana and raspberry bread

Step 1

Preheat oven to 180C/160C fan-forced. Grease base and sides of a 7.5cm-deep, 11cm x 19cm (base) loaf pan. Line with baking paper, extending paper 2cm above edge on long sides.

Step 2

Sift flour, baking powder and cinnamon into a large bowl. Add sugar. Stir to combine. Make a well. Whisk spread, eggs, buttermilk and banana together. Add to flour mixture. Mix to combine. Add three-quarters of the raspberries. Stir until just combined. Spoon into prepared pan. Smooth surface. Top with extra banana and remaining raspberries.

Step 3

Bake for 1 hour 15 minutes or until a skewer inserted into the centre comes out clean (cover loosely with foil if over-browning during cooking). Cool in pan for 10 minutes. Turn, top-side up, onto a wire rack to cool completely.

Step 4

Slice and serve with extra spread.