Preheat the oven to 175C/350F
Grease and line a 20cm (8 inch) x 10cm (4 inch) loaf tin.
Place the dates into a small bowl and covering with the boiling water and add the dash of bicarb.
Allow to sit and soften for at least 30 minutes.
Add the date mixture to a blender and mix until a purée forms.
Place the eggs into the bowl of a kitchen stand mixer and beat on medium until fluffy (about 5 minutes)
Add the purée mix and continue to beat on medium. Add the vanilla extract.
Add the bananas to the blender and pulse (alternatively do this with a masher or fork). I like to have mine mainly gooey with a few chunks left in.
Add the bananas and Passionfruit pulp to the mixing bowl and beat on medium until well combined.
In a separate bowl sift the dry ingredients together.
Fold the dry ingredients into the mixing bowl, being careful not to over mix.
Add the milk and stir through gently.
Add the raspberry and fold thru (do not over mix or the mixture will be come pink),
Pour the mixture into the prepared tin.
Bake for 55-60 minutes, or until cooked through.
Allow to cool in the tin before slicing.
The Bread tastes great when served with Whipped Coconut Cream or Passionfruit Curd.