Ingredients for Banana Raspberry Bread
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- Not used in this recipe (unsalted butter is used instead)
- 1 1/2 cups granulated sugar
- 2 large eggs
- 3 ripe bananas
- 1 cup fresh or frozen raspberries
- 1 cup (2 sticks) unsalted butter
- 1 teaspoon vanilla extract
- 2 tablespoons raspberry juice (if using frozen raspberries)
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How to Make Banana Raspberry Bread
- Preheat oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
- In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon baking soda. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 1/2 cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- Mash 3 ripe bananas with a fork. Add the mashed bananas and the dry ingredients alternately to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
- Gently fold in 1 cup fresh or frozen raspberries (if using frozen, add 2 tablespoons of raspberry juice).
- Pour batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
55 g
Sugar
744g
Fat
104g
Carbs
135g
