Raspberry Banana Bread Recipe - Allrecipes.com
Raspberry Banana Bread Recipe
  • READY IN ABOUT 2 hrs

Raspberry Banana Bread

Recipe by  

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

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 1 loaf Change Servings
  • PREP

    25 mins
  • COOK

    1 hr

    1 hr 55 mins


  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.
Kitchen-Friendly View

Reviews More Reviews

Sep 02, 2012

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.

Aug 15, 2012

5 STAR RECIPE HERE PEOPLE! Try it for yourself! Please!

Feb 09, 2013

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.

Sep 02, 2014

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!

Sep 22, 2013

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.

Nov 21, 2014

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!

Jul 14, 2014

I wanted a slightly healthier version so I shared equal parts milled wheat with white flour and added a half a tablespoon of flax seed meal. I also didn't have lemon extract so used vanilla, as per a reviewer's suggestion. I wish I had applesauce on hand to half the oil's place because that's just so much oil. Regardless of the kind of oil used, it really adds hundreds of thousands of calories for the whole batch. I used fresh raspberries so put in a cup instead of three-fourths. Everything else was the same and they came out so well. Really yummy, but not too distinct. I would definitely use this recipe again! Thanks for sharing!

Sep 11, 2012

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.....


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 273 kcal
  • 14%
  • Carbohydrates
  • 38.1 g
  • 12%
  • Cholesterol
  • 37 mg
  • 12%
  • Fat
  • 12.2 g
  • 19%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 3.5 g
  • 7%
  • Sodium
  • 136 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

Subscribe Today!

In Season

Mealtime Money-Savers
Mealtime Money-Savers

Browse through over 500 recipes for delicious, budget-friendly meals.

Can What You Can't
Can What You Can't

The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Grain Free Banana Bread

Discover the secret ingredient to a gluten- and grain-free banana bread.

Banana Banana Bread

With this much banana flavor, it just had to be called “banana banana.”

Chef John’s Banana Bread

Discover the simple secret to moist, rich, delicious banana bread.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States