Banana Loaf Cake with Raspberry Ribbon

Steps

1. Make the raspberry filling first so it can cool: in a small saucepan, stir together the raspberries, the granulated sugar, the cornstarch and the lemon juice. Cook over medium heat, mashing, until bubbling and thick, 5 to 7 minutes. Spread on a plate and cool for 20 minutes.
2. Meanwhile, melt the butter and let it cool slightly. Preheat the oven to 350°F (175°C). Brush a 9x5-inch loaf pan with about 1 teaspoon of the melted butter and line it with parchment.
3. In a medium bowl, whisk the flour, baking soda, baking powder, salt and cinnamon.
4. In a large bowl, whisk the mashed banana, brown sugar, the remaining melted butter, eggs, Greek yogurt and vanilla until smooth.
5. Fold the flour mixture into the banana mixture just until no dry streaks remain.
6. Spread half of the batter in the pan. Dollop half of the cooled raspberry filling over it and swirl lightly with a knife.
7. Top with the remaining half of the batter, dollop on the remaining half of the raspberry filling and swirl gently. Scatter the chopped pecans over the top.
8. Bake 60 to 70 minutes, until a toothpick in the center comes out clean of crumbs (a little pink jam is fine); tent with foil after 40 minutes if the top browns quickly.
9. Cool in the pan for 15 minutes, then lift out and cool completely on a rack, about 1 hour, before cutting into 12 slices.