Prep: 25 mins | Cook: 1 hr. | Additional: 30 mins | Total: 1 hr. 55 mins | Servings: 10 | Yield: 1 loaf
Easy, simple, and fast! This Raspberry Banana Bread is going to be the best food you will ever bake and serve today and in the coming days! It is very addictive to eat with a nice hot coffee. Enjoy!
¾ cup frozen unsweetened raspberries, thawed
1 ripe banana
1 ½ cups all-purpose flour
¾ teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon salt
⅛ teaspoon ground nutmeg
1 cup white sugar
2 large eggs
½ cup of vegetable oil
½ teaspoon lemon extract
Step 1: Prepare the oven and preheat to 165 degrees C or 325 degrees F.
Step 2: Apply cooking spray in a loaf pan.
Step 3: In a small mixing bowl, add in the thawed raspberries and mash using a fork. Remove the seeds by pressing them through a sieve.
Step 4: In another mixing bowl, add the banana and mash using a fork.
Step 5: In a medium mixing bowl, add the baking soda, cinnamon, flour, nutmeg, and salt. Stir until well mixed.
Step 6: In another mixing bowl, add the eggs, raspberries, banana, vegetable oil, and sugar. Beat using an electric mixer for 2 to 3 minutes on low speed.
Step 7: Transfer the flour mixture into the raspberry mixture and stir until the texture becomes moist. Add the lemon extract and stir.
Step 8: Transfer the batter into the greased loaf pan.
Step 9: Place inside the preheated oven and bake for 1 hour or until a toothpick comes out clean after inserting in the middle of the cake.
Step 10: Remove from the oven and let it sit on a wire rack to cool at room temperature to cool for 10 minutes.
Step 11: Serve and enjoy!
Per Serving: 273 calories; protein 3.5g 7% DV; carbohydrates 38.1g 12% DV; fat 12.2g 19% DV; cholesterol 37.2mg 12% DV; sodium 135.7mg 5% DV.
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