2Melt margarine, vanilla, and stevia. Once slightly cooled, add the eggs and mashed banana, milk and bicarb soda mix well, don't beat. Stir in flour until just combined. Gently fold in the raspberries. Pour into the prepared sc with glad bake. Smooth the surface. Cook for about 4 hours on high but you will need to check centre with fork as SC are different.
4To make the raspberry icing. Make sure cream cheese is at room temp use an electric beater to beat the butter and icing sugar in a bowl, add zest and fold in raspberries.