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Raspberry Banana Bread

Raspberry Banana Bread


"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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1 h 55 m servings 273 cals
Serving size has been adjusted!
Original recipe yields 10 servings


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.

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Read all reviews 31
  1. 39 Ratings

Most helpful positive review

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 wi...

Most helpful critical review

I followed the recipe using fresh raspberries. It was ok, but very heavy and oily. I think people are mistaking moist with oily. I will not make again

Most helpful
Most positive
Least positive

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 wi...

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 work...

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 ras...

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 rec...

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 ...

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, n...

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!!!

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