Banana and Raspberry Bread

Quick bread /quick′ bread`/ noun A bread made with a leavening agent, such as baking powder, that expands during baking and requires no leavening period beforehand

Ingredients:

• 2 cups of self-raising flour
• 1/4 tsp of baking soda
• 3/4 cup of brown sugar
• 3/4 cup of walnuts, chopped small
• 2 tsp cinnamon sugar
• 3 very ripe bananas, mashed well
• 1/3 cup plain vanilla yogurt
• 2 large eggs, lightly beaten
• 1 tsp vanilla essence
• 4 tbs of margarine, melted and allowed to cool to room temperature
• 100 g of frozen raspberries
• 1 ripe banana, cut in half

Method:

1. Preheat oven to 180°C fan-forced
2. Lightly grease a 30cm by 10cm loaf tin
3. In a large bowl add all of the dry ingredients - flour, baking soda, brown sugar, pumpkin seeds, and 1 tsp of cinnamon sugar. Mix together.
4. In a medium sized bowl add the bananas, yogurt, vanilla essence, and margarine. Mix together with a wooden spoon until well combined. 
5. Using a spatula fold the wet ingredients into the dry ingredients. Initially you make think that there is not enough wet ingredients, however just keep consistently mixing it until it is all combined. When nearly combined, add the raspberries and lightly mix together.
6. Pour into the loaf tin than sprinkle and top with banana cut in half and a light coat of brown sugar.
7. Cook in the over for 45 minutes to 1 hour. You can check it is cooked by sticking a toothpick into it and having it come out dry. 
8. Leave to cool on a wire rack.