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Raspberry Banana Bread
Raspberry Banana Bread
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Prep Time:
25 minutes
Cook Time:
60 minutes
Total Time:
115 minutes
Banana bread with a zesty twist of raspberries, perfect for brunch or a coffee break.
Ingredients:
  • 0.75 cup frozen unsweetened raspberries, thawed
  • 1 ripe banana
  • 1.5 cups all-purpose flour
  • 0.75 teaspoon ground cinnamon
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.125 teaspoon ground nutmeg
  • 0.5 cup vegetable oil
  • 0.5 teaspoon lemon extract
Instructions:
  • Preheat your oven to 325°F (165°C) while you generously grease a loaf pan.
  • In a bowl, mash thawed raspberries with a fork, then strain through a sieve to remove seeds. In another bowl, mash banana with a fork.
  • In a bowl, mix together flour, cinnamon, baking soda, salt, and nutmeg. In another bowl, use a low setting on an electric mixer to blend sugar, eggs, raspberries, banana, and vegetable oil until smooth for 2 to 3 minutes. Gently fold in the flour mixture until just combined, then add lemon extract. Transfer the batter into a loaf pan.
  • Bake in the preheated oven for about 1 hour or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

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