Fresh Raspberry Banana Bread
Prep Time
10 mins
Cook Time
55 mins
Total Time
1 hr 5 mins
Servings: 8
Calories: 362 kcal
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
-
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.
-
Add wet ingredients into bowl with dry ingredients and stir until fully incorporated.
-
Gently fold in raspberries and chocolate chips.
-
Into loaf pan, pour batter and bake 50 to 55 minutes or until toothpick inserted in center comes out clean.
-
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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Nutrition Facts
Fresh Raspberry Banana Bread
Amount Per Serving
Calories 362
Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 3g15%
Trans Fat 0.004g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 41mg14%
Sodium 305mg13%
Potassium 201mg6%
Carbohydrates 50g17%
Fiber 6g24%
Sugar 22g24%
Protein 5g10%
Vitamin A 93IU2%
Vitamin C 8mg10%
Calcium 41mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.