b'Banana Plus Loaf3 ripe bananas Preheat oven to 160C.1 pink lady apple In a large bowl using an electric mixer, blend brown 1/ 2cup raspberries sugar, vanilla, and softened butter until the mix is creamy in texture, about 8 minutes.1/ 2cup mango, fresh orAdd the eggs and continue to blend for another frozen minute until you get a consistent batter.1 3/ 4cups plain flour Using a wooden spoon, add and fold in the fruit and 1 cup brown sugar then all the other dry ingredients and golden syrup into the batter.1 cup oats, chopped Prepare a large round cake tin (a loose base one) or 1/ 2cup LSA mix (linseed,a large rectangular loaf tin by greasing with butter, sunflower, almond) then lining with baking paper.1/ 2cup desiccated coconut Spoon the batter into the tin and bang the tin on the 150g unsalted butter bench to compact the mixture and get rid of large air pockets.1/ 2cup golden syrup Bake for 1 hour. Test after an hour with a clean 1 tsp vanilla extract skewer. The skewer should come out clean, but if not, just leave in the oven for another 10-15 minutes and 1 tsp bicarb soda repeat the skewer test.1 tsp baking powder Once the loaf is cooked, leave to rest in the baking tin on the kitchen bench (on a timber chopping 3 free-range eggs board if you dont want to get into trouble!) for an hour to cool.Release onto a wire rack to cool completely. Cut into generous slices and enjoy warm with butter. I made a simple berry compote and had some vanilla bean ice cream on the side! Happy days!! It makes for a great breakfast option.Itll keep in an airtight container for at least a week, but I suspect it wont last that long.9'