How to Make Raspberry Banana Bread - A Step-by-Step Guide

There's nothing quite like the smell of freshly baked bread wafting through the house, and when that bread is infused with the sweet and tangy flavors of ripe raspberries and bananas, it's a treat for the senses. Raspberry banana bread is a delightful twist on the classic banana bread recipe, adding an extra burst of fruity flavor that will make it a new family favorite. The combination of tart raspberries and creamy bananas creates a moist and tender bread that is perfect for breakfast, snac...

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Ingredients

  • ¾ cup frozen unsweetened raspberries, thawed
  • 1 ripe banana
  • 1 ½ cups all-purpose flour
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅛ teaspoon ground nutmeg
  • 1 cup white sugar
  • 2 eggs
  • ½ cup vegetable oil
  • ½ teaspoon lemon extract

Information

  • Prep Time: 25 mins
  • Cook Time: 1 hr
  • Additional Time: 30 mins
  • Total Time: 1 hr 55 mins
  • Servings: 10
  • Yield: 1 loaf

  • Preheat oven to 325 degrees F (165 degrees C). Grease a loaf pan.
  • 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.
  • 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.
  • 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

    273 cal.

    • Total Fat: 12g
    • Saturated Fat: 2g
    • Cholesterol: 37mg
    • Sodium: 136mg
    • Total Carbohydrate: 38g
    • Dietary Fiber: 1g
    • Total Sugars: 22g
    • Protein: 4g
    • Vitamin C: 2mg
    • Calcium: 12mg
    • Iron: 1mg
    • Potassium: 77mg