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!"

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Ingredients Edit and Save

Original recipe makes 1 loaf Change Servings

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.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 1 hr
  • READY IN 1 hr 55 mins
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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!

 

14 Ratings

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 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.

 
Aug 26, 2013

Absolutely yummy! I actually made mine with less oil, less sugar and no lemon extract (didn't have any at home) and I must say that it was delicious so I can imagine what the full recipe will taste like. Thanks for sharing

 
May 24, 2013

This was pretty yummy!! I checked the bread at 55 min. And it was way done!!

 
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.....

 
Sep 07, 2013

Great, easy recipe that is really quick to make Hough he next time I make it I'll leave out the lemon as it kind of masks the banana taste.

 

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Nutrition

  • Calories
  • 273 kcal
  • 14%
  • Carbohydrates
  • 38.1 g
  • 12%
  • Cholesterol
  • 42 mg
  • 14%
  • 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.

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