Method

1. Preheat the oven to 180°C. Grease and line a 20 cm loaf tin. Set aside.
2. Sift the flour and bi carb soda into a large bowl. Set aside.
3. 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.
4. Gently fold in the flour and bicarb, followed by the oats and raspberries. Mix until just combined. Transfer into the oven, and cook the bread for 1 hour or until golden and risen.
5. Remove from the oven and allow to stand for 10 minutes, before turning out onto a wire rack to cool.
6. Serve the bread warm or at room temperature.