184 Banana bread with raspberries and chocolate chips The addition of raspberries and chocolate chips will take this all-time favourite to the next level. Oven setting: CircoTherm® and VarioSteam METHOD Preheat oven on CircoTherm® to 160°C with a low level of steam. Grease and line Makes: 10–12 slices a 12cm x 28cm loaf tin. Preparation time: 15 minutes Cooking time: 1 hours 10 minutes In the bowl of an electric mixer, place the butter, sugar and vanilla and beat until Level of difficulty: Easy pale and fluffy. Add the eggs, one at a time. Mix until well combined. Stir in the mashed banana. Sift together the flours, baking powder, bicarb of soda and salt. Fold in the flour and milk alternatively. Set aside approximately 20 INGREDIENTS chips and 8 berries. Add the other raspberries and chocolate chips and gently 225g unsalted butter, softened combine. 225g brown sugar 1 tsp vanilla extract Spoon mixture into the prepared loaf tin. Add left over chocolate chips and raspberries to the top of mixture. Bake for 1 hour and 10 minutes or until cooked 3 eggs, lightly beaten when tested with a skewer. Allow to cool in the loaf tin for 15 minutes before 3 large ripe bananas, peeled and mashed turning out on to a wire rack. Slice banana bread when cool. 300g self raising flour 150g plain flour 1 tsp baking powder NOTE ½ tsp bicarb of soda Using VarioSteam will allow the banana bread to stay extra moist during baking. ½ tsp salt If using frozen raspberries, allow them to thaw before adding to the mixture. Banana bread makes a great lunchbox addition. Wrap individual slices in plastic 190ml milk wrap and freeze for up to four weeks. If using a different size loaf tin cooking 200g fresh or frozen raspberries times can vary. (see note if using frozen) 200g milk chocolate chips THE NEFF AUSTRALIA COOKBOOK OTHER TREATS