Banana, raspberry and coconut bread

1 cup Cuisine Soleil All-Purpose Flour

1/2 cup Cuisine Soleil oat flour

2/3 cup sweetened shredded coconut

1 tbsp. baking powder

1 pinch of salt

1/2 cup cane sugar

1/2 cup margarine

3 eggs

15 ml vanilla

1 cup bananas, mashed with a fork

1 cup raspberries (frozen or fresh)

1. Mix together the all-purpose flour, oat flour, shredded coconut, baking powder, cane sugar and salt.

2. In a separate bowl, combine the eggs, vanilla, margarine and mashed bananas.

3. Add the liquid ingredient mixture to the dry ingredient mixture.

4. Mix until well combined.

5. Pour into a greased and floured 9 x 5" baking pan.

6. Scatter the raspberries over the top of the mixture.

7. Bake at 375F for 1 hour 15 minutes (Confirm if the center is cooked through. If not, add 5-minute slices of cooking time.)

8. Let cool before removing from the pan.