125g butter, chopped, at room temperature
100g (1/2 cup) caster sugar
130g (1/2 cup) mashed ripe banana
1 tsp vanilla extract
225g (1 1/2 cups) self-raising flour
60ml (1/4 cup) milk
125g (1 cup) frozen raspberries
40g cold butter, chopped
50g (1/3 cup) plain flour
2 tbsp brown sugar
Thick vanilla custard, to serve
Fresh raspberries, to serve
- Preheat the oven to 180C/160C fan forced. Grease and line a 24 x 13cm loaf pan with baking paper, allowing the long edges of the paper to overhang the sides.
- Use electric beaters to beat the butter and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well between each addition. Add banana and vanilla. Beat until combined.
- Sift the flour over the mixture then pour in the milk. Use a spatula to fold gently until just combined.
- Fold three-quarters of the frozen raspberries into the cake mixture. Transfer mixture to the prepared pan, smoothing the surface. Sprinkle with the remaining frozen raspberries.
- Use your fingertips to rub together butter, flour and sugar in a medium bowl until it resembles coarse crumbs. Sprinkle crumble over top of cake mixture. Bake for 50 minutes or until firm to a gentle touch in centre. Set aside in the pan for 10 minutes to cool slightly then turn onto a wire rack to cool completely.
- Serve drizzled with vanilla custard and topped with fresh raspberries, if using.
Make sure to use the raspberries straight from the freezer because thawed fruit will bleed, making the bread go pink.
If using thawed raspberries, drain on paper towel to remove excess liquid before folding into the cake mixture.