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Raspberry Banana Bread
SUBMITTED BY:
Nancy Ross
PHOTO BY:
GRANNYLOOHOO
"A patient at the doctor's office where I work brought in this bread one morning while it was still warm. It was so good I made sure to get the recipe."
RECIPE RATING:
Read Reviews
(27)
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PREP TIME
10 Min
COOK TIME
55 Min
READY IN
1 Hr 5 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
1 3/4 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
2 eggs
1 cup mashed ripe bananas
1/2 cup vegetable oil
1/3 cup water
1 cup fresh or frozen unsweetened raspberries*
1/2 cup chopped walnuts
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DIRECTIONS
In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the eggs, bananas, oil and water. Stir into the dry ingredients just until moistened. Fold in raspberries and walnuts. Pour into two greased 8-in. x 4-in. x 2-in. loaf pans. Bake at 350 degrees F for 55-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.
FOOTNOTE
If using frozen raspberries, do not thaw before adding to batter.
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REVIEWS
Reviewed on Mar. 16, 2008 by
WILSKA50
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WILSKA50
Mar. 16, 2008
Nice twist on the traditional banana bread! I did make a couple of modifications: Added 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1 tsp baking powder, also used 1 cup white sugar and 1/2 cup brown sugar. Came out perfectly moist and tasty! Will make this again for sure!
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9 users found this review helpful
Nice twist on the traditional banana bread! I did make a couple of modifications: Added 1/2...
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Reviewed on Sep. 16, 2007 by
opal~/~dragonfly
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opal~/~dragonfly
Sep. 16, 2007
Update: took this bread to school and left it in the teacher's workroom. It was gone by lunchtime, so I guess everyone liked it! Our counselor wanted the recipe. So I am bumping it up a star (: Original review: I liked the tangy banana/raspberry combo, but my 8yo did not. I switched the oil & water amounts---used 1/2 cup of water & 1/3 of a cup of oil (I thought 1/2 cup of oil might be a little much). I thought it was a really nice bread, would be great with some afternoon tea! Thanks for the post! PS Did not add the walnuts to this, personal preference.
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3 users found this review helpful
Update: took this bread to school and left it in the teacher's workroom. It was gone by...
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Reviewed on Jul. 14, 2008 by
OPENDESTINY
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OPENDESTINY
Jul. 14, 2008
Needs more banana flavour - next time I'll add more banana and leave out the water. I was also disappointed by how flat mine ended up being, but I think I may have used a 9" loaf pan, instead of an 8", I didn't measure. I also replaced the raspberries with blackberries, because that is what I had on hand. I added the pecans to the flour mixture before adding the wet ingredients, and it created a crunchy little coating around each pecan. I find sometimes that nuts in baked goods (especially loaves and muffins) sometimes get soggy and mushy, but adding the pecans to the dry ingredients seemed to prevent that!
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2 users found this review helpful
Needs more banana flavour - next time I'll add more banana and leave out the water. I was...
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Reviewed on Dec. 22, 2007 by
artsygirl
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artsygirl
Dec. 22, 2007
FABULOUS! Used frozen raspberries and they worked great...just threw them in while they were still frozen... don't forget to change the baking soda to BAKING POWDER!
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2 users found this review helpful
FABULOUS! Used frozen raspberries and they worked great...just threw them in while they were...
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Reviewed on Sep. 7, 2007 by
PULLEYHEATHER
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PULLEYHEATHER
Sep. 7, 2007
This was good, although my husband liked it much better than I did (I would have probably given it a 3). I have tasted better banana breads. It was a little bland to me. I did enjoy the mix of raspberries with this and it was very moist. Probably not one I'll make again though.
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2 users found this review helpful
This was good, although my husband liked it much better than I did (I would have probably...
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Reviewed on Jul. 28, 2007 by
GRANNYLOOHOO
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GRANNYLOOHOO
Jul. 28, 2007
This was very moist and dense. I used fresh raspberries-they added a nice tang to an otherwise very sweet bread--and I enjoyed the combined taste of banana/raspberry. I might cut back on the sugar and the oil next time. I added a teaspoon of vanilla and left out the walnuts. Thanks for the recipe, Nancy!
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2 users found this review helpful
This was very moist and dense. I used fresh raspberries-they added a nice tang to an otherwise...
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Reviewed on Jul. 1, 2007 by
Paige
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Paige
Jul. 1, 2007
Big hit at a summer brunch potluck. I used fresh raspberries!
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1 user found this review helpful
Big hit at a summer brunch potluck. I used fresh raspberries!
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Reviewed on Jun. 27, 2007 by min
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min
Jun. 27, 2007
Very good! I liked it better the next day. I just substituted egg whites for the whole eggs and baby food prunes for the oil to make it healthier. Yummy!
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1 user found this review helpful
Very good! I liked it better the next day. I just substituted egg whites for the whole eggs...
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Reviewed on Dec. 16, 2006 by
CanadianInDubai
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CanadianInDubai
Dec. 16, 2006
I wish I could rate this higher than five stars! I followed the recipe exactly and it turned out VERY well. I used a dark pan and my Middle Eastern oven heats from the top (big sigh!) so I had to cover them with tin foil near the end of the baking time since they were starting to burn. I would use a glass pan next time and perhaps reduce the heat a tad. EXCELLENT! A big hit.
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1 user found this review helpful
I wish I could rate this higher than five stars! I followed the recipe exactly and it turned...
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Reviewed on Oct. 9, 2008 by
ACMILANFAN
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ACMILANFAN
Oct. 9, 2008
This bread tastes excellent. I did add roughly about a 1/2 tsp. cinnamon (maybe less) and 1/4 tsp. nutmeg to the batter. I also broke the raspberries into halves so their slightly tangy flavor was evenly distributed. We liked the walnuts, but the recipe wouldn't suffer if you left them out. This will