Moist Banana Raspberry Quick Bread
Indulge in this delightful Moist Banana Raspberry Quick Bread that combines the natural sweetness of ripe bananas with the tartness of raspberries in a low-fat recipe. This delicious bread is perfect for breakfast, snacks, or dessert, and is a great way to use overripe bananas. With no added butter or oil, the moisture comes entirely from the bananas, making it a healthier choice. Note that this recipe is adaptable; feel free to swap in your favorite berries, like blueberries, for a personal twist! Each slice is bursting with flavor and pairs wonderfully with a spread of light cream cheese or almond butter.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Vegetable oil cooking spray
as needed (for greasing the pan)
All-purpose flour
2 cups (sifted)
Sugar
3/4 cup
Baking powder
2 teaspoons
Baking soda
1/2 teaspoon
Salt
1/2 teaspoon
Large bananas
4 (mashed (overripe for best results))
Skim milk
1/4 cup
Large egg
1
Pure vanilla extract
1 teaspoon
Fresh or frozen raspberries
1 cup (if frozen, do not thaw)
Instructions
1
Preheat your oven to 350°F (175°C). Generously coat an 8-inch loaf pan with vegetable oil cooking spray and set it aside.
2
In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt until fully integrated.
3
In a separate bowl, mix the mashed bananas, skim milk, egg, and vanilla extract until well combined. If you’re using raspberries, gently fold them in at this point.
4
Create a well in the center of the dry ingredients and pour the banana mixture into it. Carefully fold the wet ingredients into the dry, mixing just until combined. Be cautious not to overmix; a few lumps are perfectly fine.
5
Transfer the batter into the prepared loaf pan and smooth the top with a spatula.
6
Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean.
7
Once baked, allow the bread to cool in the pan on a wire rack for about 10 minutes. Then, carefully remove it from the pan and let it cool completely on the rack. Once cooled, slice and store individually wrapped if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of this bread?
The bread features the natural sweetness of ripe bananas combined with the tartness of raspberries.
Is this Moist Banana Raspberry Quick Bread low-fat?
Yes, this is a low-fat recipe as it contains no added butter or oil.
Where does the moisture in the bread come from?
The moisture in this bread comes entirely from the four large mashed bananas.
Can I substitute the raspberries with other fruits?
Yes, the recipe is adaptable and you can swap raspberries for other berries like blueberries.
What temperature should I set my oven to?
You should preheat your oven to 350°F (175°C).
What size pan is required for this recipe?
An 8-inch loaf pan is required for this bread.
How should I prepare the loaf pan?
Generously coat the pan with vegetable oil cooking spray before adding the batter.
How long does the bread need to bake?
The bread typically takes about 60 minutes to bake.
How do I check if the bread is finished baking?
Insert a toothpick into the center; if it comes out clean, the bread is done.
How many bananas are needed?
The recipe calls for 4 large bananas.
What type of bananas work best?
Overripe bananas are best because they provide more sweetness and moisture.
Should I use fresh or frozen raspberries?
You can use either fresh or frozen raspberries.
If using frozen raspberries, should I thaw them first?
No, if you are using frozen raspberries, do not thaw them before adding them to the batter.
What type of milk is used in this recipe?
The recipe specifies 1/4 cup of skim milk.
Is it okay if the batter has lumps?
Yes, a few lumps are perfectly fine; you should avoid overmixing the batter.
How long should the bread cool in the pan?
Let the bread cool in the pan on a wire rack for about 10 minutes.
What should I do after the initial 10 minutes of cooling?
Carefully remove the bread from the pan and let it cool completely on a wire rack.
How many ingredients are in this recipe?
There are 11 total ingredients in this recipe.
Can I serve this bread with anything?
It pairs wonderfully with a spread of light cream cheese or almond butter.
What is the best way to store the bread?
Once cooled, the bread can be sliced and stored individually wrapped.
Does the recipe use baking soda or baking powder?
This recipe uses both; 2 teaspoons of baking powder and 1/2 teaspoon of baking soda.
Is there vanilla extract in the bread?
Yes, the recipe includes 1 teaspoon of pure vanilla extract.
What category does this recipe belong to?
This recipe is categorized under Quick Breads.
When should I add the raspberries to the mixture?
Gently fold the raspberries into the wet banana mixture before combining with the dry ingredients.
How should I mix the wet and dry ingredients?
Create a well in the center of the dry ingredients and pour the banana mixture into it, folding carefully.
Is all-purpose flour the right choice for this bread?
Yes, the recipe calls for 2 cups of sifted all-purpose flour.
How much sugar is in this recipe?
The recipe uses 3/4 cup of sugar.
Is there any salt in this bread?
Yes, 1/2 teaspoon of salt is included in the dry ingredients.
Can this be eaten for dessert?
Yes, it is versatile enough for breakfast, snacks, or dessert.
How many eggs does the recipe require?
The recipe requires one large egg.