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Raspberry Banana Bread Recipe

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4.1 from 70 reviews

  • Author: Ava
  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf (approximately 10-12 slices)
  • Diet: Vegetarian

Description

This homemade Raspberry Banana Bread is a moist, delicious twist on classic banana bread, bursting with ripe bananas and fresh raspberries. Perfect for breakfast or an afternoon snack, it combines the natural sweetness of bananas with the tartness of raspberries, baked to golden perfection.

Ingredients

Wet Ingredients

  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 very ripe bananas

Dry Ingredients

  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Fruits

  • 1 cup fresh raspberries

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for baking your banana bread evenly.
  2. Cream Butter and Sugar: In a large mixing bowl, combine the softened butter, granulated sugar, eggs, and vanilla extract. Use an electric mixer to cream these ingredients together until the mixture is smooth and fluffy.
  3. Add Bananas: Add the ripe bananas to the creamed mixture and continue mixing with the electric mixer until there are no large lumps, creating a smooth banana batter.
  4. Combine Dry Ingredients: In the same bowl, add the all-purpose flour, baking soda, baking powder, and salt. Stir the ingredients gently using a rubber spatula until the batter is fully combined without overmixing.
  5. Fold in Raspberries: Carefully add the fresh raspberries to the batter and gently stir them in to avoid breaking the raspberries apart.
  6. Prepare Loaf Pan and Bake: Grease a 9 x 5-inch loaf pan thoroughly. Pour the batter evenly into the pan, then place it in the preheated oven. Bake for 60 to 65 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool Bread in Pan: Once baked, allow the bread to cool in the pan for 10 minutes so it firms up slightly before removing.
  8. Remove and Cool on Wire Rack: Carefully remove the banana bread from the pan and set it on a wire rack to cool completely. This prevents the bottom from becoming soggy.
  9. Slice and Serve: Wait until the bread is only slightly warm, then slice it. Serve and enjoy your delicious raspberry banana bread!

Notes

  • Use very ripe bananas for the best natural sweetness and moisture.
  • Gently fold in raspberries to prevent them from turning the batter pink or breaking apart too much.
  • Ensure the loaf pan is well greased to prevent sticking.
  • Check doneness with a toothpick as oven temperatures may vary.
  • Leftover bread can be stored wrapped at room temperature for up to 3 days, or refrigerated for up to a week.
  • Prep Time: 15 minutes
  • Cook Time: 60-65 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/raspberry-banana-bread-recipe/