Delicious banana and raspberry gluten free loaf cake
Put bananas in a bowl and mash with a fork.
In a separate bowl, put the marg or butter, and the two kinds of sugar and whisk. I used an electronic hand held whisker.
Break the eggs into a jug and whisk with a fork. Gradually add the eggs to the mixture in the bowl, a little at a time. Whisk.
Add the mashed banana to the mixture and mix with a wooden spoon or spatula.
Add in the flour, with the baking powder, a little at a time, and mix in thoroughly with the wooden spoon.
Add in the crushed walnuts and mix.
Pour the mixture into a rectangular loaf tin. If you have too much mixture for one loaf tin, add it to a second loaf tin. I added the raspberries after I added to the tin. and pushed them just under the mixture.
Place cake in the centre of the oven and bake for around 25 minutes at 160 C. Place foil over the top and cook for a further 20 mins. Keep checking cake with a cake tester. You may need to keep cake in oven for longer and remove foil for the final 10 mins or so.