Banana and raspberry bread

Name: Banana and raspberry bread
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 cup brown sugar (230g); 2 eggs (100g); 2 bananas (240g); 2 cups self-raising flour (300g); 1 tsp baking powder (5g); 1/2 cup milk (1% fat) (120g); 1/2 cup raspberries (72g)

Banana and raspberry bread combines sweet bananas with tart raspberries for a moist loaf, ideal for breakfast or snacking. Follow this simple recipe to create a fruit-filled delight in just over an hour.

14 Feb 2026
Cook time 45 min
Prep time 20 min

Ingredients:

1 cup brown sugar
2 eggs
2 bananas
2 cups self-raising flour
1 tsp baking powder
1/2 cup milk (1% fat)
1/2 cup raspberries

Banana and raspberry bread is a delightful treat that combines the natural sweetness of bananas with the tartness of raspberries. Perfect for breakfast or as an afternoon snack, this easy-to-make recipe will become a household favorite. Follow the simple steps below to create a moist and flavorful bread that everyone will love.

Instructions:

1. Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease and line a 9x5 inch loaf pan with parchment paper to prevent sticking.

2. Mash the Bananas: In a mixing bowl, peel and mash the ripe bananas thoroughly using a fork until smooth and no large lumps remain.

3. Mix Wet Ingredients: Add the brown sugar to the mashed bananas and mix well until combined. Beat the eggs in a separate bowl and then add them to the banana-sugar mixture. Stir in the milk until the mixture is smooth and all ingredients are well incorporated.

4. Prepare Dry Ingredients: In another bowl, sift together the self-raising flour and baking powder to ensure they are well mixed and any lumps are removed.

5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon just until combined. Avoid over-mixing, as this can make the bread dense.

6. Fold in Raspberries: Carefully fold the raspberries into the batter. If using frozen raspberries, there's no need to thaw them first. Try to distribute the raspberries evenly throughout the batter.

7. Pour into Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

8. Bake: Place the loaf pan in the preheated oven and bake for approximately 60-70 minutes, or until a toothpick inserted in the center comes out clean. Cooking times may vary slightly depending on your oven.

9. Cool: Once baked, remove the banana and raspberry bread from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

10. Serve: Slice and serve the banana and raspberry bread as a delightful snack or breakfast option. Enjoy it plain, or with a spread of butter or cream cheese if you prefer.

Voila! You now have a delicious loaf of banana and raspberry bread. Enjoy a slice with a hot cup of tea or coffee, or pack it for a quick and tasty snack on-the-go. This bread is not only scrumptious but also quite versatile and can be enjoyed at any time of the day.

Banana and raspberry bread FAQ:

What is the ideal baking time for banana and raspberry bread?

The ideal baking time is approximately 60-70 minutes at 350°F (175°C). Check for doneness by inserting a toothpick into the center of the bread; it should come out clean when the bread is fully cooked.

Can I use frozen raspberries in this recipe?

Yes, you can use frozen raspberries without thawing them first. Just fold them directly into the batter for added convenience.

How should I store leftover banana and raspberry bread?

Store any leftover bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze slices for longer storage.

What substitutions can I make for the ingredients?

You can substitute the brown sugar with white sugar if necessary, but this may alter the flavor slightly. For a dairy-free version, use a plant-based milk. Self-raising flour can be replaced with all-purpose flour by adding 1 1/2 tsp of baking powder for each cup used.

What size loaf pan is recommended for this recipe?

A 9x5 inch loaf pan is recommended for this recipe to ensure even baking and the proper rise of the bread.

Cooking Tips:

- Make sure your bananas are ripe for optimal sweetness and moisture.

- You can use frozen raspberries if fresh ones are not available, just make sure to thaw and drain them first.

- For an extra flavor twist, add a teaspoon of vanilla extract or a pinch of cinnamon to the batter.

- Do not overmix the batter; mixing until just combined ensures a tender crumb.

Nutrition Facts

8 Servings
Calories 300kcal
Protein 7g
Carbohydrates 63g
Fiber 2.25g
Sugar 33g
Fat 2.17g

Banana and raspberry bread