Clinton Maynard is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah whips up Banana Coconut & Raspberry Bread (recipe courtesy donnahay.com.au)

INGREDIENTS
 1 PACKET DONNA HAY WHOLESOME BANANA BREAD CAKE MIX
 1½ CUPS MASHED RIPE BANANAS (ABOUT 4 BANANAS)
 ⅔ CUP (160ML) LIGHT-FLAVOURED EXTRA VIRGIN OLIVE OIL
 ¼ CUP (60ML) MILK
 2 EGGS
 1 CUP (125G) FROZEN RASPBERRIES
 ⅓ CUP (25G) SHREDDED COCONUT
 ½ CUP (60G) FRESH OR FROZEN RASPBERRIES, EXTRA

METHOD
1. Following the packet mix instructions. Preheat oven to 160°C (325°F). Line a
21cm x 10cm loaf tin with non-stick baking paper.
2. Placed the mashed bananas, oil, milk, eggs and banana bread mix in a large
bowl and mix to combine. Add the raspberries and coconut and mix to
combine. Pour mixture into prepared tin and top with extra raspberries.
3. Bake for 1 hour 20 minutes or until cooked when tested with a skewer.
4. Allow to cool in the tin for 10 minutes before turning out onto a wire rack to
cool. Serves 10

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