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Raspberry Banana Bread Recipe

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5 8 11
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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

Ingredients

  • 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.

Directions

  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


Reviews for Raspberry Banana Bread

AVERAGE RATING
(11)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (0)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
kkutz User ID: 4198388 254445
Reviewed Sep. 21, 2016

"this was really yummy and moist I used fresh strawberries and pecans and served warm with fresh strawberries and whipped topping the top had a nice crunch to it I will definitely make again it was super easy"

MY REVIEW
catlovesbooks User ID: 4808399 248880
Reviewed May. 31, 2016

"I had to substitute frozen strawberries for raspberries, but I cut them into small chunks, and the bread was delicious!"

MY REVIEW
greatwithoutgluten User ID: 6330173 230483
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."

MY REVIEW
pastiepie User ID: 1062574 36112
Reviewed Nov. 11, 2013

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

MY REVIEW
jillibean222 User ID: 6770008 31973
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."

MY REVIEW
acooley1 User ID: 62623 73023
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."

MY REVIEW
Selket User ID: 6007730 47991
Reviewed Mar. 2, 2012

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

MY REVIEW
countrychick1000 User ID: 5767608 30767
Reviewed Mar. 13, 2011

"This bread is absolutely delicious! the raspberries give it an extra special flavor. Excellent recipe. I make this more than I do regular banana bread :)"

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