Best 5 Banana Raspberry Bread Recipes

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Indulge in a delightful culinary journey with our tantalizing Banana Raspberry Bread, a symphony of flavors that will awaken your senses. This delectable treat is a perfect blend of sweet and tangy, featuring moist banana bread studded with juicy raspberries, resulting in a luscious texture and explosion of flavors. Savor the aroma of freshly baked bread infused with the vibrant essence of ripe bananas and raspberries, creating an irresistible temptation. Our collection of recipes caters to various dietary preferences, including gluten-free and vegan options, ensuring everyone can relish this delightful treat. Embark on this delectable expedition as we guide you through the steps to create this irresistible masterpiece. From gathering the finest ingredients to the final flourish, we'll provide expert tips and techniques to ensure your Banana Raspberry Bread turns out perfect every time. Get ready to tantalize your taste buds and embark on a culinary adventure that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

RASPBERRY BANANA BREAD



Raspberry Banana Bread image

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.

Provided by Taste of Home

Time 1h5m

Yield 2 loaves (12 slices each).

Number Of Ingredients 10

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 (about 2 medium)
1/2 cup vegetable oil
1/3 cup water
1 cup fresh or frozen unsweetened raspberries
1/2 cup chopped walnuts

Steps:

  • Preheat oven to 350°. 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 8x4-in. loaf pans. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts :

RASPBERRY BANANA BREAD



Raspberry Banana Bread image

This is a tasty, flavorful quick bread that is very easy to make. It is great with a good cup of coffee!

Provided by thicknik

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h55m

Yield 10

Number Of Ingredients 11

¾ cup frozen unsweetened raspberries, thawed
1 ripe banana
1 ½ cups all-purpose flour
¾ teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon salt
⅛ teaspoon ground nutmeg
1 cup white sugar
2 eggs
½ cup vegetable oil
½ teaspoon lemon extract

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a loaf pan.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 273 calories, Carbohydrate 38.1 g, Cholesterol 37.2 mg, Fat 12.2 g, Fiber 1.2 g, Protein 3.5 g, SaturatedFat 1.8 g, Sodium 135.7 mg, Sugar 22 g

DARK CHOCOLATE-RASPBERRY BANANA BREAD



Dark Chocolate-Raspberry Banana Bread image

With a little help from dark chocolate pieces and ruby-red raspberry preserves, banana bread goes from breakfast standby to brunch standout. This decadent twist on the classic can be made the night before. The morning of, simply drizzle with melted chocolate and raspberry preserves.

Provided by Annacia

Categories     Quick Breads

Time 1h20m

Yield 16 serving(s)

Number Of Ingredients 18

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
2 eggs, lightly beaten
1 1/2 cups mashed bananas or 4 -5 medium bananas
1 cup sugar or 1 cup Splenda granular
1/2 cup vegetable oil or 1/2 cup melted butter
1/4 cup chopped pecans
1/4 cup raspberry preserves
1/2 cup dark chocolate, pieces
3/4 cup cinnamon streusel topping (1/2 of Recipe- #487340 - optional)
1/4 cup raspberry preserves
1/2 teaspoon shortening
1/3 cup dark chocolate, pieces

Steps:

  • Preheat oven to 350 degrees F.
  • Grease bottom and 1/2 inch up the sides of one 9x5x3-inch or two 7 1/2x3 1/2x2-inch loaf pans; set aside. In a large bowl combine flour, baking powder, baking soda, cinnamon, salt, nutmeg, and ginger. Make a well in center of flour mixture; set aside.
  • In a medium bowl stir together eggs, bananas, sugar, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in pecans and the 1/4 cup dark chocolate pieces. Spoon batter into prepared pan(s). Swirl 1/4 cup raspberry preserves into batter. Sprinkle Recipe #487340 over batter, if using.
  • Bake for 55 to 60 minutes for the 9x5x3-inch pan or 45 to 55 minutes for the 7 1/2x3 1/2x2-inch pans or until a wooden toothpick inserted near the center(s) comes out clean. If necessary to prevent overbrowning, cover loosely with foil for the last 15 minutes of baking. Cool in pan(s) on a wire rack for 10 minutes. Remove from pan(s). Cool completely on rack. Wrap and store overnight before slicing.
  • After bread stands overnight, in a microwave-safe bowl combine the 1/3 cup dark chocolate pieces with 1/2 teaspoons shortening. Microwave, uncovered, on 70 percent power for 20 seconds; stir. Microwave at the same power until melted and smooth, stirring every 15 seconds. Drizzle over bread.
  • Place the 1/4 Celsius raspberry preserves in another microwave-safe bowl. Microwave on 100 percent power (high) for 20 to 30 seconds or until melted, snipping any large pieces of fruit. Drizzle melted preserves over top of the bread.

BANANA-RASPBERRY BREAD



Banana-Raspberry Bread image

Categories     Bread     Breakfast     Brunch     Dessert     Bake     Low Fat     Kid-Friendly     Raspberry     Banana     Healthy     Self     Small Plates

Yield Makes 8 servings

Number Of Ingredients 11

Vegetable-oil cooking spray
2 cups all-purpose flour
3/4 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
4 large ripe or overripe bananas, mashed
1/4 cup skim milk
1 large egg
1 tsp pure vanilla extract
1 cup fresh or frozen raspberries

Steps:

  • Heat oven to 350°F. Coat an 8" loaf pan with cooking spray. In a bowl, combine flour, sugar, baking powder, baking soda, and salt; whisk to blend. Make a well in center; set aside. In a bowl, combine bananas, milk, egg, and vanilla; fold in raspberries. Pour batter into center of dry ingredients; fold together until combined. Do not overmix. Pour batter into pan; bake 1 hour or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely. Slice before wrapping individually.

DARK CHOCOLATE RASPBERRY BANANA BREAD



Dark Chocolate Raspberry Banana Bread image

Friends couldn't stop raving about how good it was, and everyone wanted the recipe! The sweet tartness of raspberries and richness of the chocolate really transform this traditional brunch standby.

Provided by licked_cupcake

Categories     Quick Breads

Time 1h15m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 12

2 cups flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup white sugar
4 tablespoons softened butter
2 eggs
3 overripe bananas, mashed
1/3 cup plain yogurt
1 teaspoon vanilla extract
1 (12 ounce) package dark semisweet chocolate chunks
1 cup raspberries
1 tablespoon flour

Steps:

  • 1. Preheat oven to 350°F Spray a 9x5-inch loaf pan with cooking spray.
  • 2. In a medium bowl, whisk together the flour, baking soda and salt.
  • 3. Cut raspberries in half, then toss them with 1 tbsp flour.
  • 4. In a separate large bowl, beat the sugar and butter with an electric mixer at medium speed until well blended (about 1 minute). Add the eggs one at a time, beating well after each addition. Add the banana, yogurt, and vanilla; beat until blended. Stir in the flour mixture; just until moist. Don't over-mix. Stir in the chocolate chunks and then gently stir in the raspberries.
  • 4. Spoon the batter into the prepared pan. Bake for 60 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack.
  • tip: I found that 60 minutes still left the middle too gooey, you may want to bake as long as 70-75 minutes. If the top is browning too much during this process, cover with foil as it is baking.

Tips:

  • Use ripe bananas: The riper the bananas, the sweeter and more flavorful your banana raspberry bread will be.
  • Don't overmix the batter: Overmixing will make the bread tough, so mix just until the ingredients are combined.
  • Use fresh raspberries: Fresh raspberries will give your bread the best flavor. If you can't find fresh raspberries, you can use frozen raspberries that have been thawed and drained.
  • Don't overcook the bread: Overcooked bread will be dry and crumbly. Check the bread for doneness with a toothpick inserted into the center. If the toothpick comes out clean, the bread is done.
  • Let the bread cool completely before slicing: This will help the bread to hold its shape and prevent it from crumbling.

Conclusion:

Banana raspberry bread is a delicious and easy-to-make treat that is perfect for breakfast, lunch, or a snack. It's also a great way to use up ripe bananas. With its moist and flavorful texture and the combination of sweet bananas and tangy raspberries, this bread is sure to be a hit with everyone who tries it.

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