120g canola spread/butter

¾ C caster sugar

2 eggs

2 C SR flour

3 small ripe bananas, mashed

180g sour cream

1 C frozen raspberries

Preheat oven 160C.  Line 11cmx26cm loaf tin.  Mix butter and sugar with electric mixer until pale and creamy.  Add eggs, beat well.  Gently fold in flour, banana, sour cream until just combined.  Fold in raspberries.  Spoon into loaf tin, smooth down surface.  Bake 1 hour or until skewer inserts cleanly.  Cool in tin 5 mins before moving to wire rack.  To serve, slice and toast until golden brown.