Preheat the oven to 180°C. Grease and line a 20cm loaf tin. Set aside
Sift the flour and bi carb soda into a large bowl. Set aside
In the bowl of an electric mixer, cream the butter and sugar together until light and fluffy. Add the eggs, banana, buttermilk and vanilla, and mix well
Gently fold in the flour and bi carb, followed by the coconut and raspberries. Mix until just combined. Transfer into the oven, and cook the bread for 1 hour or until golden and risen
Remove from the oven and allow to stand for 10 minutes, before turning out onto a wire rack to cool
Serve the bread warm or at room temperature
Tips & Hints:
This loaf is also delicious slightly toasted spread with extra butter. Yum!
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