How to make
Place the room temperature softened butter in a bowl.
Add the sugar and beat with a mixer, until you a fluffy cream is obtained.
Add the eggs one at a time to the butter cream, while still beating with the mixer. The eggs should be well absorbed by the butter cream, but be careful, so that they don't lump up.
Mix the flour with the baking powder and vanilla.
Pour the dry ingredients in portions, while stirring with a spoon. Mash two well-ripened bananas. Add them to cake mix.
Line a 1 liter oblong cake tin with baking paper.
Pour half of the prepared mixture into it. Arrange the raspberries and pour the rest of the mixture.
Add raspberries on top again. Bake the banana cake at 360°F (180°C) in a preheated fan oven for about 40-45 minutes.
Cool the finished banana-raspberry cake on a wire rack.
Sprinkle with powdered sugar!
Enjoy!
