Step 1

Preheat oven to 180°C. Grease base and sides of a 7cm deep, 11cm x 21cm (base) loaf pan. Line with baking paper, allowing a 2cm overhang at both long ends.

Step 2

Using an electric mixer, cream butter and sugar until pale. Add egg, in 2 batches, beating well after each addition.

Step 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.

Step 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.