Raspberry Banana Bread

Tasty bread! Very moist and not too sweet.


two 8 x 4 inch loaves (32 servings)


1 3/4 cups all-purpose flour
1 1/2 cups granulated (white) sugar
1 teaspoon baking soda
1 teaspoon salt
2 large eggs
1 cup mashed ripe bananas
1/2 cup vegetable oil
1/3 cup water
1 cup fresh or frozen unsweetened raspberries*
1/2 cup chopped walnuts


Preheat oven to 350°F (177°C). Grease two 8 x 4 x 2-inch loaf pans with cooking spray.

In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the eggs, bananas, oil and water. Stir into the dry ingredients just until moistened. Fold in raspberries and walnuts. Pour into prepared loaf pans.

Bake for 55 to 65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire cooling racks.

Estimated Time

Preparation Time: 10 minutes
Bake Time: 1 hour 5 minutes

Additional Information

* If using frozen raspberries, do not thaw before adding to batter.


Add 1/4 teaspoon cinnamon and 1/4 teaspoon nutmeg to the batter. Break the raspberries into halves so their slightly tangy flavor is evenly distributed.

Add 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1 teaspoon baking powder. Substitute 1 cup granulated sugar and 1/2 cup brown sugar for the 1 1/2 cups granulated sugar.

For a healthier version: Use 1 and 1/4 cup sugar instead 1 1/2 cups. Substitute 1/2 cup wheat flour and 1/4 cup oatmeal for the 3/4 cup all purpose flour. Add an extra 1/4 cup blueberries, a teaspoon vanilla, and a pinch of nutmeg and cinnamon.

Nutritional Information

Amount per serving: Calories 116, Fat 5 g (Saturated Fat 1 g), Cholesterol 13 mg, Sodium 117 mg, Carbohydrate 17 g, Fiber 1 g, Protein 2 g.

Recipe Courtesy Of

Nancy Ross

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