Raspberry Banana Loaf

Course: Breakfast, Brunch, Dessert, Snack

Cuisine: North American

Prep Time: 10

Cook Time: 50

Total Time: 1

Servings: slices

Calories: 257kcal

Author: Lord Byron's Kitchen

Loaded with fresh raspberries, this Raspberry Banana Loaf is the most moist and delicious loaf ever! Prepared with only a bowl and a spatula; no sifting or adding ingredients one at a time. Dump everything in a bowl, stir to combine, and bake. A loaf like this needs no frosting or fussing; serve thick slices with a hot tea or coffee!

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Ingredients

3 large over ripe bananas, mashed
1/3 cup butter, melted and cooled
1 cup sugar
1 large egg, beaten
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups flour
2 cups raspberries

Instructions

Preheat oven to 350 degrees. Next, prepare a loaf pan by lining the sides with parchment paper. Alternatively, if using a loaf pan with a design, like the one in the photos, generously coat the inside of the loaf pan with non-stick cooking spray and dust with flour. Set aside.
In a large mixing bowl, use a spatula to mix together all of the ingredients except the raspberries.
Once a batter has formed, add the raspberries and fold into the batter.
Spoon the batter into the prepared loaf pan. Tap the filled loaf pan 3 or 4 times on the counter top to remove air bubbles and to ensure the thick batter has settled into the loaf pan's corners.
Bake for 45-50 minutes. Test for doneness by inserting a toothpick into the middle of the loaf. If the toothpick comes out clean, the loaf is done, if not, place the loaf back in the oven for an additional 5 minutes.
Cool completely on a cooling rack before slicing.

Notes

Loaf makes 10 thick slices.

If using frozen raspberries, the loaf may take a few extra minutes to bake all the way through.

Nutrition