Raspberry banana bread

Print Recipe

This twist on a classic banana bread is easy to make and packed with tasty flavor.

Prep Time15

Cook Time50

Total Time1 5

Course: Snack

Cuisine: American

Servings: slices, approx - makes 1 loaf

Calories: 185kcal

Author: Caroline

Save

Ingredients

1 ½ cups all purpose flour plain flour
1 teaspoon baking powder
¾ teaspoon baking soda bicarbonate of soda
¼ teaspoon salt
1 teaspoon cinnamon
1 cup bananas very ripe or over-ripe (1 cup is around 2 large bananas)
2 eggs
⅓ cup unsalted butter melted
⅜ cup granulated sugar or caster/fine sugar
⅜ cup brown sugar (fairly well packed)
1 teaspoon vanilla extract
6 oz raspberries (fresh - 6oz is 1 dry pint)

Instructions

Lightly butter a standard 9 x 5in (22.5 x 12.5cm) loaf pan/baking tin. Line the pan with parchment as a "sling", meaning cut a piece that's the width of the long side of the pan and line through the long sides and bottom with the paper hanging over each side. Fold the paper back over the top edges slightly and stick the paper against the sides of the pan with the butter so that the paper stays in place well.
Preheat the oven to 350F/170C.
In a medium bowl, combine the flour, baking powder, baking soda, salt and cinnamon - whisk so everything is well mixed.
Mash the bananas then measure, if using cup measurements, or weigh then mash in a large bowl if weighing. Add the eggs, butter, white and brown sugars and vanilla. The exact order is not that important, but I tend to add eggs, mix, then add the rest to help make sure the eggs are well broken up. Make sure everything is well combined.
Add the dry ingredients to the wet mixture and mix, stirring with a spatula, to just combine. You don't want any streaks of flour but you also don't want to over-mix.
Add the raspberries and gently fold in so they become relatively well distributed but without breaking up the fruit.
Pour into the prepared loaf pan, scraping all the mixture in then smooth out the top of the batter.
Bake in the preheated oven for about 50 minutes to 1 hour until a skewer inserted in the middle comes out clean. Set aside to cool for around 10 minutes before loosening the edges from the loaf pan and using the parchment to lift out. If still very warm, let it cool further before slicing and serving.

Video

Notes

Use roughly equal amounts of white and brown sugar to give ¾ cup (150g) total - a little more of one or the other is fine.

Nutrition

Tried this recipe?Please consider !