Wouldn’t dessrt be sweeter with this lovely little loaf? In a twist on classic banana bread, this easy recipe incorporates raspberries for gorgeous color and flavor to brighten plates and hearts. If the mood strikes, add a scoop of chocolate chips and present this pretty bread as part of a breakfast in bed or swoon over a slice for evening dessert. Even if you make it for your one-and-only self, it’s certain to turn up the love in the room.
Fresh Raspberry Banana Bread
Ingredients
- 2 cups Bob's Red Mill 1 to 1 Baking Flour
- 1 tsp. Bob's Red Mill Baking Soda
- ½ tsp. Redmond Real Salt
- ½ cup Simple Truth Organic Sugar
- 3 bananas ripe
- 2 eggs
- ½ cup California Olive Ranch Extra Virgin Olive Oil
- 1 tsp. Watkins Organic Pure Vanilla Extract
- 1 cup raspberries fresh or frozen
Optional
Instructions
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Preheat oven to 350 degrees F. Coat 9x5-inch loaf pan with oil or cover with parchment paper.
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In large bowl, mix together flour, baking soda, salt and sugar.
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In another bowl, mash bananas and whisk in eggs, vanilla and oil until all ingredients are fully combined.
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Add wet ingredients into bowl with dry ingredients and stir until fully incorporated.
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Gently fold in raspberries and chocolate chips.
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Into loaf pan, pour batter and bake 50 to 55 minutes or until toothpick inserted in center comes out clean.
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Let bread cool before slicing. Store up to four days at room temperature in airtight container or refrigerate one week. Freeze up to two months.
Recipe Notes
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