Banana Bread With Raspberries And Coconut | Donna Hay

Ingredients

• 1 cup (260g) mashed banana
• ⅔ cup (160ml) light-flavoured extra virgin olive oil
• 4 eggs, lightly whisked
• 1 cup (220g) raw caster sugar
• 1 teaspoon vanilla extract
• 1½ cups (225g) self-raising (self-rising) flour
• ½ cup (40g) shredded coconut
• 1 teaspoon baking powder
• 1 cup (125g) frozen raspberries