Raspberry Banana Bread recipe

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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

Nutrition Info

273 calories
carbohydrate: 38.1 g
cholesterol: 37.2 mg
fat: 12.2 g
fiber: 1.2 g
protein: 3.5 g
saturatedFat: 1.8 g
servingSize: -
sodium: 135.7 mg
sugar: 22 g
transFat: : -
unsaturatedFat: : -

Directions

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

  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.

  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.

  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.

Recipe Yield

1 loaf

Recipe Note

This is a tasty, flavorful quick bread that is very easy to make. It is great with a good cup of coffee!

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