Raspberry and banana bread with crumble
Indulge in the perfect balance of fruity sweetness and comforting crumble with this Raspberry and Banana Bread recipe. Made with ripe bananas, tangy raspberries, and a delectable crumb topping, this moist and flavorful bread is ideal for breakfast or an afternoon treat. Easy to follow and irresistibly delicious!
- 08 Apr 2024
- Cook time 50 min
- Prep time 10 min
- 8 Servings
- 9 Ingredients
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.
Ingredients:
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!
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 70 grams |
| Energy | |
| Calories 170kcal | 7% |
| Protein | |
| Protein 3.69g | 2% |
| Carbohydrates | |
| Carbohydrates 27g | 8% |
| Fiber 0.69g | 2% |
| Sugar 16g | 16% |
| Fat | |
| Fat 4.73g | 6% |
| Saturated 2.19g | 7% |
| Cholesterol 60mg | - |
| Vitamins | |
| Vitamin A 54ug | 6% |
| Choline 45mg | 9% |
| Vitamin B1 0.07mg | 5% |
| Vitamin B2 0.07mg | 5% |
| Vitamin B3 0.34mg | 2% |
| Vitamin B6 0.05mg | 3% |
| Vitamin B9 15ug | 4% |
| Vitamin B12 0.17ug | 7% |
| Vitamin C 1.84mg | 2% |
| Vitamin E 0.15mg | 1% |
| Vitamin K 0.37ug | 0% |
| Minerals | |
| Calcium, Ca 20mg | 2% |
| Copper, Cu 0.05mg | 0% |
| Iron, Fe 0.39mg | 4% |
| Magnesium, Mg 12mg | 3% |
| Phosphorus, P 55mg | 4% |
| Potassium, K 100mg | 3% |
| Selenium, Se 7ug | 13% |
| Sodium, Na 20mg | 1% |
| Zinc, Zn 0.38mg | 3% |
| Water | |
| Water 30g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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