February 29, 2008

Raspberry Banana Bread

I have a perfectly wonderful banana bread recipe that we love, so you might ask why look further? Well, when I saw the recipe for Raspberry-Banana Bread in Quick Fix Meals, I just had to try it. The addition of raspberries sounded like a perfect addition and that it would bring a taste of summer to these bitterly cold winter days. And, who can resist a freshly baked loaf of bread anyway? My Oldest loves quick breads for breakfast and I often send in a slice for his snack at school.

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.

Banana-Raspberry Bread

Recipe by Adapted from Quick Fix Meals, Robin Miller
  • 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)
Cooking Directions
  1. Preheat the oven to 350 degrees. Coat an 8-inch loaf pan with cooking spray.

  2. In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt, mixing well with a fork.

  3. In a large bowl, mash the bananas until mushy. Add the milk, egg, and vanilla and mix until well blended.

  4. 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.

  5. 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.


Obsessive Foodie or Food Addict....You Decide said...

Your bread looks delish. I made the chicken salad w/wine and herb rotisserie chicken, lemon, mayo, celery, cashews, pineapple and some curry, salt, pepper. We put it in spinach and sun-dried tomato tortillas w/butter lettuce. They were divine.

Kevin said...

Banana bread is one of my favorites. Adding raspberries is a great idea!

Happy cook said...

Wonderful delicious bread

Tracy said...

Sounds good! I like the combination of tart berries and sweet banana.

Patsyk said...

Happy Cook - Thanks for stopping by! The bread is even better the next day, it stays really moist.

Tracy - Thanks for visiting! I relaly like the combination as well, and was pleasantly surprised that it went over well with my oldest.

Patsyk said...

Obsessive Foodie - glad you made the chicken salad and enjoyed it!

Kevin - I would think you could add raspberries to any banana bread recipe with excellent results.

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