1 cup all-purpose flour
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
4 tablespoons milk
4 tablespoons butter, melted
4 eggs, beaten
1 tablespoon vanilla extract
1/2 cup raisins
1/2 cup raspberries
1/2 cup white sugar
2/3 cup water
1 (3.5 ounce) package fresh white mini bananas, sliced
1 cup raisins
Preheat oven to 425 degrees F (220 degrees C). In a medium bowl, pour flour, salt and cinnamon on baking sheets.
In a large bowl, stir together milk, butter or margarine and eggs until flour is incorporated. Stir in vanilla, cooked bananas, raisins and raspberries. Stir in 1 cup of blueberries and 1 cup of sugar. Pour batter into paper lined 8x8 inch baking pan.
Bake in preheated oven for 75 to 90 minutes.
When cool, turn out parchment from baking sheets and sprinkle vanilla or almond mixture over bread; gently remove from oven and place on flat plate. Refrigerate for at least an hour or overnight, as the fruit will absorb some of the wine. Serve immediately.