4 large overripe bananas
1/4 cup milk
1 large egg
1 tsp vanilla extract
2 cups all-purpose flour
1/4 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup fresh or frozen raspberries (not in syrup; don't bother to thaw)
Preheat the oven to 350 degrees. Coat an 8-inch loaf pan with cooking spray or a bit of cooking oil.
In a large bowl, peel then mash the bananas until mushy. Add the milk, egg and vanilla and mix until well blended.
Add the flour, sugar, baking powder, baking soda, and salt, and mix until just blended. Fold in the raspberries (don't overstir, or they'll start to break up and turn the batter pink). Pour the batter into the prepared pan.
Baked until a knife inserted near the center comes out almost clean (little bits clinging to the knife mean the bread's still moist), about one hour (mine needed an extra 10 minutes). Let cool in the pan, set on a wire rack for 10 minutes. Remove the bread from the pan and let cool completely before slicing.
