New this month
Get the Allrecipes magazine

Raspberry Banana Bread

thicknik

"This is a tasty, flavorful quick bread that is very easy to make. It is great with a good cup of coffee!"
Added to shopping list. Go to shopping list.

Ingredients

1 h 55 m servings 273 cals
Original recipe yields 10 servings (1 loaf)

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C). Grease a loaf pan.
  2. Mash thawed raspberries in a bowl with a fork; press raspberries through a sieve to remove seeds. Mash banana in another bowl with a fork.
  3. Combine flour, cinnamon, baking soda, salt, and nutmeg in a bowl. Beat sugar, eggs, raspberries, banana, and vegetable oil in a bowl with an electric mixer set on low until smooth, 2 to 3 minutes. Stir flour mixture into raspberry mixture until batter is just moistened; stir in lemon extract. Pour batter into prepared loaf pan.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts


Per Serving: 273 calories; 12.2 g fat; 38.1 g carbohydrates; 3.5 g protein; 37 mg cholesterol; 136 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 33
  1. 43 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

This was pretty high in fat, so I did everything I could to lighten it, and it was successful. I used Egg Beaters, Splenda Sugar Blend, and substituted half of the oil with applesauce. Even wi...

Most helpful critical review

I followed the recipe using fresh raspberries. It was ok, but very heavy and oily. I think people are mistaking moist with oily. I will not make again

Most helpful
Most positive
Least positive
Newest

This was pretty high in fat, so I did everything I could to lighten it, and it was successful. I used Egg Beaters, Splenda Sugar Blend, and substituted half of the oil with applesauce. Even wi...

5 STAR RECIPE HERE PEOPLE! Try it for yourself! Please!

Delicious! Also translates perfectly into muffins, just bake for about 30 min. I only had sweetened raspberries on hand, so I used a bit less sugar. I didn't have any lemon extract--vanilla work...

I didn't like how fattening and sugary this was, so I made a few changes. I used 3 bananas instead of 1 and completely omitted the sugar. Instead of the oil, I used apple sauce. I don't mind ras...

This was a very moist loaf. I did not bother to strain the berries. Yes you get the crunch from the seeds but I wanted clumps of berries.

I decided to make this recipe into muffins to take to work! I used fresh raspberries (I had got a ton for a great deal and needed to use them) and I eyeballed the spices. I tinkered with the rec...

I wanted a slightly healthier version so I shared equal parts milled wheat with white flour and added a half a tablespoon of flax seed meal. I also didn't have lemon extract so used vanilla, as ...

Delicious! The outside was crispy and the inside super moist. I may even cook it longer next time(I already had to cook for 1Hr 10 minutes) This is such a versatile recipe can use blueberries, n...

A big hit! Made a double batch and it disappeared! I even added a half cup of white chocolate chips that had been sitting around and tempting me! Will make again and again!!!