Raspberry Banana Bread recipe
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Ingredients
- ¾ cup frozen unsweetened raspberries, thawed 1 ripe banana 1 ½ cups all-purpose flour ¾ teaspoon ground cinnamon ½ teaspoon baking soda ¼ teaspoon salt ⅛ teaspoon ground nutmeg 1 cup white sugar 2 eggs ½ cup vegetable oil ½ teaspoon lemon extract
Nutrition Info
- 273 caloriescarbohydrate: 38.1 gcholesterol: 37.2 mgfat: 12.2 gfiber: 1.2 gprotein: 3.5 gsaturatedFat: 1.8 gservingSize: -sodium: 135.7 mgsugar: 22 gtransFat: : -unsaturatedFat: : -
Directions Raspberry Banana Bread
Directions
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Preheat oven to 325 degrees F (165 degrees C). Grease a loaf pan.
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.
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.
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.