Raspberry Banana Bread
Ingredients:
– 1 cups 220 g all-purpose flour
– 1 teaspoon baking powder
– teaspoon baking soda
– teaspoon salt
– teaspoon ground cinnamon
– cup 115 g unsalted butter, softened
– cup 150 g granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 3 ripe bananas, mashed
– 1 cup 125 g fresh raspberries or frozen, thawed and drained
Directions:
1. Preheat the Oven:
Preheat your oven to 325F 165C. Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
3. Cream Butter and Sugar:
In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Add Bananas and Dry Ingredients:
Stir the mashed bananas into the butter mixture until combined. Gradually fold in the flour mixture, being careful not to overmix.
5. Gently Fold in Raspberries:
Carefully fold the raspberries into the batter, ensuring they are evenly distributed without breaking them too much.
6. Bake the Bread:
Pour the batter into the prepared loaf pan, spreading it evenly. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely cover the bread with foil during the last 10-15 minutes of baking.
7. Cool and Serve:
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy this delicious, fruity twist on classic banana bread!
Nutritional Information:
– Prep Time: 15 minutes Cooking Time: 1 hour Total Time: 1 hour 15 minutes
– Kcal: 250 kcal per slice Servings: 12 servings
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