Raspberry Banana Bread Recipe - Allrecipes.com
Raspberry Banana Bread Recipe
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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
  • 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.
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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!

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.

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.....

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!

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!

Aug 02, 2014

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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  • 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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