Overnight With Michael Mclaren

Clinton Maynard is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes. This week Sarah whips up Banana Coconut & Raspberry Bread (recipe courtesy donnahay.com.au) INGREDIENTS 1 PACKET DONNA HAY WHOLESOME BANANA BREAD CAKE MIX 1½ CUPS MASHED RIPE BANANAS (ABOUT 4 BANANAS) ⅔ CUP (160ML) LIGHT-FLAVOURED EXTRA VIRGIN OLIVE OIL ¼ CUP (60ML) MILK 2 EGGS  1 CUP (125G) FROZEN RASPBERRIES ⅓ CUP (25G) SHREDDED COCONUT ½ CUP (60G) FRESH OR FROZEN RASPBERRIES, EXTRA METHOD1. Following the packet mix instructions. Preheat oven to 160°C (325°F). Line a21cm x 10cm loaf tin with non-stick baking paper.2. Placed the mashed bananas, oil, milk, eggs and banana bread mix in a largebowl and mix to combine. Add the raspberries and coconut and mix tocombine. Pour mixture into prepared tin and top with extra raspberries.3. Bake for 1 hour 20 minutes or until cooked when tested with a skewer.4. Allow to cool in