This is a lovely change to the normal banana bread recipes, it has the sweet of the bananas, the sweet and sour of the raspberries and the crunch of the almonds. Simply lovely fresh out of the oven or frozen for toast at a later date!
Preheat oven at 180 degrees
Mix flour and sugar in a large bowl
Combine eggs, milk, butter and syrup in another bowl
Add egg mixture, banana, raspberries and almonds to the flour and mix well.
Pour mixture into a greased and lined loaf tin, sprinkle with slithered almonds and bake in oven for approx 45 minutes or until it is springy to touch
Serve hot out of the oven or freeze for toast later as it can be kept in the freezer for up to 1 month. Raspberries can be bought frozen and to make a lower fat version use 1/2 cup splenda instead of sugar.