Preheat oven to 350°F. Spray a standard 9x5 inch loaf pan with baking spray.
Add the bananas to a large mixing bowl. Mash with a potato masher or the back of a fork until mostly smooth.
Add the sugar, oil, eggs, and vanilla. Whisk until well combined.
Add the flour, baking soda, and salt. Stir until no dry flour remains.
Add the raspberries. Gently stir them into the batter, trying not to mash the raspberries.
Pour the batter into the loaf pan. Spread into an even layer.
Bake for 55-65 minutes. A toothpick inserted into the center of the bread should come out with moist crumbs, but no raw batter on it.
Let the bread cool in the loaf pan for 10 minutes. Remove the bread from the pan and transfer it to a wire baking rack to cool completely before slicing.
Store covered in the refrigerator.