2.5 cups spelt flour
2 teaspoons baking powder
1/4 tsp salt
1 cup rapadura sugar
1 tsp vanilla extract
1/2 tsp mixed spice
1/2 tsp ground cinnamon
1 cup milk
3 ripe bananas, mashed
2 lightly beaten eggs
150g unsalted butter, melted and cooled
1/2 cup dark chocolate chips
1/2 cup frozen raspberries
Preheat oven to a moderately hot 200C (convection)/ 180C (fan-forced).
Grease and line a 20cm x 10cm base measurement loaf tin with baking paper. Let the paper hang over the long edges.
Place flour, baking powder and salt in a bowl. Add the sugar, vanilla, mixed spice and cinnamon. Stir through the flour.
Make a well in the centre. In a jug mix together the milk, eggs, butter, mashed bananas and vanilla extract. Pour this mixture into the well made in the dry ingredients.
Fold the mixture gently with a metal spoon until just combined. Be careful not to over mix the mixture. The mixture should still be lumpy.
Scoop batter into the prepared tin. Top with chocolate chips and raspberries. Bake for approximately 50-55 minutes until golden, well risen and cooked through.