Raspberry Banana Bread
Raspberry banana bread is a delightful twist on the classic banana bread recipe, adding a burst of sweet and tart flavor from fresh raspberries. This moist and tender loaf is the perfect way to use up overripe bananas, and the addition of juicy raspberries takes it to a whole new level of deliciousness. The combination of the sweet bananas and the tangy raspberries creates a flavor profile that is both comforting and refreshing, making it a wonderful treat for breakfast or as a snack with a cup of tea or coffee.
Prep Time:
25 mins
Cook Time:
1 hr
Additional Time:
30 mins
Total Time:
1 hr 55 mins
Servings:
10
Yield:
1 loaf
Ingredients
Directions
Step 1
Preheat oven to 325 degrees F (165 degrees C). Grease a loaf pan.
Step 2
Mash thawed raspberries in a bowl with a fork; press raspberries through a sieve to remove seeds. Mash banana in another bowl with a fork.
Step 3
Combine flour, cinnamon, baking soda, salt, and nutmeg in a bowl. Beat sugar, eggs, raspberries, banana, and vegetable oil in a bowl with an electric mixer set on low until smooth, 2 to 3 minutes. Stir flour mixture into raspberry mixture until batter is just moistened; stir in lemon extract. Pour batter into prepared loaf pan.
Step 4
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts (per serving)
273
Calories
12g
Fat
38g
Carbs
4g
Protein
Complement
The vibrant pink and red hues of the raspberries also add a pop of color to the bread, making it a visually appealing addition to any table. The hint of tartness from the raspberries balances out the sweetness of the bananas, creating a well-rounded and satisfying flavor. Whether enjoyed on its own or with a slather of butter, raspberry banana bread is a delightful and easy-to-make treat that is sure to become a new favorite in your baking repertoire.
