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Banana Raspberry Bread

By Marie on October 12, 2004

2 Reviews

Prep Time: 20 mins
Total Time: 1 hrs 20 mins
Yield: 1 loaf

About This Recipe

"Bananas and raspberries go so well together in this moist quick bread. Fresh raspberries are best, but you can also use frozen by using additonal juice from the berries."

Ingredients

1 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup shortening
2/3 cup sugar
2 beaten eggs
3 ripe mashed bananas
1 1/2 cups fresh raspberries or 1 1/2 cups frozen raspberries ( if frozen, add 1/4 cup raspberry juice)

Directions

Preheat oven to 350° and grease a loaf pan.
Sift together flour, baking powder and baking soda in a medium size bowl and set aside.
In a large bowl, combine shortening and sugar until fluffy.
Add eggs and beat well.
Alternately add flour mixture and bananas and mix until smooth.
Carefully fold in raspberries.
Pour into prepared pan and bake for 1 hour.
Cool in pan 10 minutes, then remove to rack to cool.

Private Note

No Notes

Nutrition Facts

Serving Size: 1 (1067 g)

Servings Per Recipe: 1

Amount Per Serving: %
Calories 2476.7
Calories from Fat 743: 30%

Amount Per Serving: %
Total Fat 82.6g: 127%
Saturated Fat 20.9g: 104%
Cholesterol 423.0mg: 141%
Sugars 186.0 g
Sodium 1323.6mg: 55%
Total Carbohydrate 405.6g: 135%
Dietary Fiber 27.1g: 108%
Sugars 186.0 g: 744%
Protein 41.2g: 82%

Reviews

"Personally I thought this was a waste of good raspberries. I love both banana bread & raspberries, but didn't feel they worked well together in this case. Also, be aware that if you use frozen berries the addition of the extra raspberry juice gives the bread an unappealing color. "

By Rosehart on April 16, 2005 | 167972
"Marie, what can I say...I love banana bread and yours is yummy. I just loved the addition of the raspberries. This bread is moist, not overly sweet, flavourful and has a lovely texture. Best of all this excellant bread is very easy to make."

By Baby Kato on November 10, 2004 | 132726