This is a simple and quick recipe to throw together and it can be easily doubled so that you can put one in the freezer for another day. The raspberries can be frozen or fresh - I used frozen with very good results. Make sure not to overbake so that it stays moist.
With the big, beautiful red raspberries, this recipe is perfect to submit to Sweetnicks weekly ARF-5 a day round-up for next Tuesday. Be sure to go check out other fantastic entries using fruits, veggies and anti-oxident rich foods.
- Cooking spray
- 2 cups all-purpose flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 large overripe bananas
- 1/4 cup non-fat or low-fat milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen raspberries (not in syrup, and don't bother to thaw)
- Preheat the oven to 350 degrees. Coat an 8-inch loaf pan with cooking spray.
- In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt, mixing well with a fork.
- In a large bowl, mash the bananas until mushy. Add the milk, egg, and vanilla and mix until well blended.
- Add the dry ingredients to the banana mixture and mix until just blended. Fold in the raspberries (don't overstir, or they'll start to break up and turn the batter pink). Pour the batter into the prepared pan.
- Bake until a wooden toothpick inserted near the center comes out almost clean, about 1 hour. Let cool in the pan, set on a wire rack for 10 minutes. Remove the bread from the pan and let cool completely before slicing.