Raspberry Banana Bread
Raspberry Banana Bread uses a traditional, moist, easy banana bread recipe and incorporates freeze dried raspberries. Perfect for breakfast or as a snack on the go, Raspberry Banana Bread is a new way to enjoy this traditional favorite recipe!
Prep Time15 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 15 minutes mins
Course: Breakfast
Cuisine: American
Servings: 8 servings
Preheat oven to 350 degrees F. Grease a 9x5 loaf pan.
In a large bowl, combine dry ingredients (flour, baking soda, salt).
In a separate bowl, cream together butter and sugar until light and fluffy. Stir in beaten eggs, mashed banana, and vanilla.
Combine this liquid mixture with the dry ingredients, stirring just enough to mix. Fold in freeze dried raspberries.
Bake in preheated oven until a toothpick inserted into the middle comes out clean. Transfer pan to a cooling rack and when bread is cool enough to handle, remove from pan and allow to finish cooling on wire rack.
Slice and serve. Tightly wrap an extra raspberry banana bread to keep fresh. Once entirely cooled, bread freezes well if wrapped tightly.
Calories: 353kcal | Carbohydrates: 55g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 71mg | Sodium: 333mg | Potassium: 244mg | Fiber: 2g | Sugar: 26g | Vitamin A: 445IU | Vitamin C: 4mg | Calcium: 34mg | Iron: 1.9mg