Raspberry Banana Bread

4.80 from 5 votes

A soft, moist banana bread made with sweet raspberries and no refined sugar. Perfect for toddlers, it’s easy to slice, freeze, and serve as a snack, breakfast, or lunchbox addition.

Prep Time5

Cook Time30

Course: Dessert, Snack

Cuisine: American

Keyword: Banana, Bread, Raspberry

Servings:

Ingredients

3 bananas mashed
3/4 cup raspberries
2 eggs
1 tsp vanilla
1 1/2 cups self raising flour if you don't have self raising flour, you can do 1 1/2 cup all purpose flour and 2 1/4 tsp baking powder, 1/4 tsp salt.

US - Metric

Instructions

Preheat the oven to 350 degrees F. Grease a standard loaf pan or line it with parchment paper for easy removal.
In a mixing bowl, add all the ingredients and stir together until you have your batter.
Pour the batter into the prepared loaf pan. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Baking times may vary, so keep an eye on your bread in the last few minutes.
Enjoy!

Notes

Batter Consistency: The batter should be thick but pourable. If it's too thick, you can add a tablespoon of milk to loosen it up.

Mixing: Be careful not to overmix the batter, as this can lead to a denser bread. Mix just until the ingredients are combined.

Storage: Store any leftover bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze slices individually for up to 3 months.

Nutrition