Good Morning! As I bundle my kiddos up this morning to head off to school, I am wishing that the weather felt more like Spring. It’s still so cold and snowy here, so I am making the best of it! Baking always puts me in a great mood, and with ripe (almost black) bananas sitting over on my counter, I knew a few loaves of banana bread were definitely in order. I decided to brighten up that banana bread and my day by adding these plump, juicy raspberries to the batter! The result is a moist and beautiful Raspberry Banana Bread that is perfect for breakfasts or snacks!
I’ve been grabbing several packages of berries at the grocery store lately because they just look so good! My four kiddos can easily eat 1 or 2 packages for snacks, so managing to have some available for myself when I am looking for some can sometimes be difficult. Not with this simple recipe! Everyone will get their fair share of berries with a slice of this yummy bread. It tastes great with a cup of coffee or even a cold glass of milk!
Fresh, juicy raspberries are gently folded into a smooth banana and buttermilk batter to give you the prettiest and tastiest loaf of bread! I love the bright red colors throughout these loaves and each bite gives you that a delicious fresh raspberry & banana flavor.
If you are sick of the Winter weather and want to surprise your family with something different for breakfast or a snack, give this recipe a try! You can even freeze the extra loaves for later, it freezes just beautifully! If you are experiencing some yucky Winter weather, a fresh loaf of this bread would also make for a nice gift for a friendly neighbor to help brighten their day!
Ingredients
- 1 cup unsalted butter, softened
- 3 eggs
- 2 egg whites
- 1 tsp. vanilla
- 1 cup brown sugar
- 1 cup white sugar
- 6 very ripe bananas, mashed
- 3 3/4 cups all purpose flour
- 1 tsp. salt
- 2 tsp. baking soda
- 1/2 tsp. baking powder
- 1 cup buttermilk
- 12 oz. fresh raspberries
Instructions
- Preheat the oven to 350 degrees.
- Sift the flour, soda, powder and salt and set aside.
- In your Kitchen Aid Mixer, beat the butter with the sugars until fluffy.
- Add the eggs and egg whites one at a time and beat well after each addition.
- Add the vanilla and mix.
- Add the mashed bananas and mix until well combined.
- Slowly add the dry ingredients, alternating with the half and half until combined well.
- Don't forget to scrape down the bowl to make sure everything gets blended well.
- Carefully fold in the fresh raspberries.
- Evenly fill 2 large (or 3 medium) , greased loaf pans with the batter.
- Bake for 1 hour to 1 hour & 15 minutes (depending on size of loaf), or until a toothpick inserted into the center of the bread comes out clean.
- Let cool for at least 30 minutes or completely on a wire rack before removing the bread from the loaf pan.
- Serve with fresh butter.
- *If freezing: Let cool completely, slice if desired and wrap well in plastic wrap and store in a plastic freezer bag or container
- Enjoy!.
*Linking up at Skip To My Lou
