Banana Bread with raspberry compote

Ingredients:

1370 g Banana, ripe
600 g Brown sugar
300 g Sugar
275 g Corn oil
11 Eggs, whole
1 tbsp Black pepper corn crushed
675 g Soft flour or cake flour
50 g Baking powder
375 g Fresh cream
A pinch of salt
Raspberry compote:
500 g Raspberry puree
200 g Fresh raspberry
140 g Sugar
250 ml Water
25 g Corn flour or trique powder
Salt to taste

Method:

Preheat an oven.
In a cake mixer, beat the sugar and eggs until all the sugar is dissolved and then add in the bananas.
Beat until all the banana is mixed with the egg mixture, and then add the corn oil and fresh cream.
Sieve the flour, salt and baking powder and slowly add the flour mixture in to the batter.
Pour in a baking mould and bake at 180?C for 45mins
For raspberry compote, slowly simmer all the items until the mixture turns thick.

Note:

Chef Kasdi has served chunks of this deliciously moist bread with the raspberry compote after the bread has been lightly dusted with icing sugar?.absolutely divine with a freshly brewed cup of coffee or tea.

Happy Baking!