Recipe by thicknik
"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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frozen unsweetened raspberries, thawed
1 1/2 cups
This was pretty high in fat, so I did everything I could to lighten it, and it was successful. I used Egg Beaters, Splenda Sugar Blend, and substituted half of the oil with applesauce. Even with these modifications, this bread came out melt-in-your-mouth moist and flavorful. I don't mind raspberry seeds (now blackberries, that's a different issue), so I didn't sieve them. I wanted to have some chunks of raspberries in the bread, so I just lightly mashed them and added them along with the flour. I was concerned that if I beat the raspberries with the mixer, it would totally pulverize them. Thicknik, my apologies for the changes, since I don't usually do that the first time through. I had an idea of what I wanted, and this still is a delicious bread. For others who are watching their diet as I am these days, this will give them an option. Either the way it's written or the way I prepared it, it's still a winner. Thanks for sharing.
5 STAR RECIPE HERE PEOPLE! Try it for yourself! Please!
Delicious! Also translates perfectly into muffins, just bake for about 30 min. I only had sweetened raspberries on hand, so I used a bit less sugar. I didn't have any lemon extract--vanilla worked just fine. Folding the raspberries into the batter at the very end gave me the bigger berry chunks I wanted.
Delicious! The outside was crispy and the inside super moist. I may even cook it longer next time(I already had to cook for 1Hr 10 minutes)
This is such a versatile recipe can use blueberries, nuts, apple, chocolate chips.....
I didn't like how fattening and sugary this was, so I made a few changes. I used 3 bananas instead of 1 and completely omitted the sugar. Instead of the oil, I used apple sauce. I don't mind raspberry seeds so I didn't run the purée through a sieve. It turned out really good, even my picky 2 year old likes it!
This was a very moist loaf. I did not bother to strain the berries. Yes you get the crunch from the seeds but I wanted clumps of berries.
I decided to make this recipe into muffins to take to work! I used fresh raspberries (I had got a ton for a great deal and needed to use them) and I eyeballed the spices. I tinkered with the recipe slightly. Since I had so many fresh raspberries, I used like 1 1/2 c. and just mashed them up. I didn't have any lemon extract or real lemon juice on hand so I just used like a tablespoon or so of orange juice. I used 1/3 c. oil and a splash of ginger ale (I had opened a can and figured why the hell not!) THESE WERE AMAZING! The perfect breakfast muffin! They have my house smelling so good. They're light, pretty pink, and very berry-ful!
A big hit! Made a double batch and it disappeared! I even added a half cup of white chocolate chips that had been sitting around and tempting me! Will make again and again!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Raspberry Banana Bread
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 110
Muffins are great for breakfast, with coffee, or just as a snack on the go.
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