Raspberry Banana Bread

This moist and sweet banana bread gets an extra zing from raspberries. Serve it at brunch for a sweet treat or as a snack with your coffee.

• Preparation Time: 25 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 25 mins
• Calories: 273 Calories

Ingredients

• 2 eggs
• 1 cup white sugar
• 1 ripe banana
• 1.5 cups all-purpose flour
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 0.5 cup vegetable oil
• 0.75 teaspoon ground cinnamon
• 0.125 teaspoon ground nutmeg
• 0.5 teaspoon lemon extract
• 0.75 cup frozen unsweetened raspberries, thawed

Recipe Instructions

Step 1

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.

Step 2

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

Step 3

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.

Step 4

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.