Raspberry and banana bread with crumble
This raspberry and banana bread combines the sweetness of ripe bananas with the tartness of fresh raspberries, topped with a crunchy crumble for added texture. Perfect for breakfast or a snack, this moist loaf is easy to make and delightful to taste.
Cook time 50 min
Prep time 10 min
Ingredients:
2 tbsp butter1/2 cup sugar
2 eggs
1 banana
1 tsp vanilla extract
1/2 cup self-raising flour
1/4 cup milk (1% fat)
1/3 cup all-purpose white wheat flour
2 tsp brown sugar
Raspberry and banana bread with crumble is a delicious and moist treat that combines the sweetness of ripe bananas with the tartness of fresh raspberries. The crunchy crumble topping adds an irresistible texture, making this bread perfect for breakfast, brunch, or a mid-afternoon snack. Follow these steps to create a mouthwatering loaf that will delight your taste buds and impress your friends and family.
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease and line a loaf pan with parchment paper, ensuring the edges overhang for easy removal of the bread.
- In a small bowl, combine 2 tsp brown sugar with 1 tbsp of all-purpose flour and 1 tbsp of butter, using a fork to mix until it resembles coarse crumbs. Set aside.
- In a large mixing bowl, cream together the softened butter and 1/2 cup of sugar until the mixture is light and fluffy.
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
- Add the mashed banana and 1 tsp of vanilla extract, mixing well to combine.
- Gradually add the self-raising flour, mixing gently.
- Stir in the milk until the batter is smooth.
- Fold in the remaining 1/3 cup all-purpose flour until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
- Sprinkle the prepared crumble topping evenly over the batter.
- Garnish with fresh raspberries on top if using.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- If the top is browning too quickly, you can cover it loosely with a piece of aluminum foil.
- Remove the bread from the oven and let it cool in the pan for about 10 minutes.
- Using the overhanging parchment paper, carefully lift the bread out of the pan and place it on a wire rack to cool completely.
- Slice and serve!
Raspberry and banana bread with crumble is an easy-to-make and delightful recipe that brings together the nutritious and flavorful elements of bananas and raspberries, complemented by a crunchy crumble topping. By following the tips provided, you can ensure your loaf turns out perfectly moist and delicious every time. Enjoy this versatile bread as a solo treat or share it with loved ones for a comforting and satisfying experience.
Raspberry and banana bread with crumble FAQ:
Bake the raspberry and banana bread in a preheated oven at 350°F (175°C) for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
The banana bread is done when a toothpick inserted into the center comes out clean. If it's still wet or sticky, continue baking for a few more minutes, checking frequently.
Yes, if you don't have self-raising flour, you can make a substitute by combining all-purpose flour with baking powder. For every cup of self-raising flour, use 1 cup of all-purpose flour plus 1 1/2 tsp baking powder.
Store leftover banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months.
Yes, you can use frozen raspberries. Just make sure to do not thaw them before adding, as they can make the batter too wet.
Tips:
- Ensure your banana is ripe for maximum sweetness and flavor. A ripe banana will have a few brown spots on the skin.
- Use fresh raspberries for the best flavor and texture, but if they are out of season, frozen raspberries can be a good substitute. Remember to thaw and drain them well to avoid excess moisture in the batter.
- Mix the batter just until the ingredients are combined. Overmixing can result in a denser texture.
- Let the bread cool completely before slicing to ensure clean cuts and to help it hold its shape.
- Store the bread in an airtight container at room temperature for up to 3 days, or wrap it tightly and freeze for longer storage.
Nutrition per serving
8 ServingsCalories 170kcal
Protein 3.69g
Carbohydrates 27g
Fiber 0.69g
Sugar 16g
Fat 4.73g
More recipes
Peanut butter-y brown sugar pancakes
Fluffy peanut butter and brown sugar pancakes for a hearty breakfast.
05 Feb 2026Grilled marinated pork tenderloin
Marinated and grilled pork tenderloin with a smoky flavor.
23 Jan 2026Rye patty melt with swiss cheese and caramelized onions
Savoury rye patty melt with Swiss cheese and caramelized onions.
23 Jan 2026Decadent chocolate-maple banana peanut butter smoothie
A rich chocolate-maple smoothie with banana and peanut butter.
03 Dec 2025Peanut butter and banana toasties
Delicious peanut butter and banana toasties, quick to make!
16 Feb 2026