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Raspberry Banana Bread Recipe

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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.
TOTAL TIME: Prep: 10 min. Bake: 55 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 10 min. Bake: 55 min. + cooling
MAKES: 24 servings


  • 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

Nutritional Facts

1 serving (1 slice) equals 116 calories, 5 g fat (1 g saturated fat), 13 mg cholesterol, 117 mg sodium, 17 g carbohydrate, 1 g fiber, 2 g protein.


  1. 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.
  2. Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each).
Editor's Note: If using frozen raspberries, use without thawing to avoid discoloring the batter.
Originally published as Raspberry Banana Bread in Best of Country Breads 2000, p31

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Reviewed Jul. 31, 2015

"This was excellent! I made it gluten free by using rice flour. I will definitely be making it again. It was not only tasty but easy. I like that it was different from regular banana bread."

Reviewed Nov. 11, 2013

"We both loved this recipe. Moist and very tasty."

Reviewed Jun. 18, 2013

"Delicious! Very moist. Fresh raspberries worked great. I only have 1 bread pan, so I put the rest of the batter in a cupcake pan, but after it baked it seemed that it all may have fit in 1 pan for a taller bread, so I may try that next time."

Reviewed Jul. 11, 2012

"Delicious and very easy to make. This bread came out moist and flavorful without being too sugary. I will most definitely make it again."

Reviewed Mar. 2, 2012

"Add a soft boiled egg and you have a low cal breakfast."

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