Indulge in the delightful symphony of flavors with our tantalizing Raspberry Banana Bread, a culinary masterpiece that combines the vibrant sweetness of raspberries and the luscious softness of bananas. This delectable treat is a perfect blend of textures and tastes, featuring a moist and fluffy crumb that crumbles perfectly in every bite. With a hint of cinnamon and nutmeg, this bread offers a warm and inviting aroma that fills the kitchen with a sense of comfort and nostalgia. Discover the secrets behind this delightful creation, as we unveil the step-by-step recipe, providing detailed instructions and helpful tips to ensure your Raspberry Banana Bread turns out perfect every time.
Here are our top 5 tried and tested recipes!
RASPBERRY BANANA BREAD
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
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
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
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
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
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
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
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
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 fresh or frozen raspberries. If using frozen raspberries, thaw them completely before using.
- Mash some of the raspberries. This will help to release their flavor and color.
- Use ripe bananas. The riper the bananas, the sweeter the bread will be.
- Don't overmix the batter. Overmixing can make the bread tough.
- Bake the bread until a toothpick inserted into the center comes out clean.
- Let the bread cool completely before slicing and serving. This will help to prevent the bread from crumbling.
Conclusion:
This raspberry banana bread is a delicious and easy-to-make treat that is perfect for breakfast, lunch, or a snack. The bread is moist and flavorful, with a perfect balance of sweetness and tartness. The raspberries add a pop of color and flavor, while the bananas add sweetness and moisture. This bread is sure to be a hit with everyone who tries it!
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