Preheat oven to 180c.

Grease a 20cm spring form tin with butter or spray, alternatively use a loaf tin. Set aside.

Whisk the flour, salt, cinnamon and baking powder together in a large bowl.

Using and electric mixer beat the butter and sugar together on a high speed until it forms a creamy mixture.

On a medium to low speed, beat in the eggs on at a time.

Next beat in the cream cheese, bananas and vanilla extract until combined.

Now on a low speed, beat in the dry ingredients carefully. Don't over mix but make sure its fully combined.

Lastly fold in the raisins.

Spoon the mixture into the pan and cover with foil then transfer into the oven. Remove the foil after 30 minutes and bake uncovered for a further 30 minutes (times may vary). I used a toothpick to check if it was done and I believe mine did need slightly longer then the recommended 60 minutes cooking time.

Remove the bread from the oven and allow to completely cool in the pan before removing it.

It can be stored in the fridge for up to 1 week or 2 days covered and stored at room temperature.