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|Raspberry Banana Bread|
“This is a tasty, flavorful quick bread that is very easy to make. It is great with a good cup of coffee!”
- 3/4 cup frozen unsweetened raspberries, thawed
- 1 ripe banana
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1 cup white sugar
- 2 eggs
- 1/2 cup vegetable oil
- 1/2 teaspoon lemon extract
|Prep : 25M||Cook : 10M||Ready in : 1H55M|
- Preheat oven to 325 degrees F (165 degrees C). Grease a loaf pan.
- Mash thawed raspberries in a bowl with a fork; press raspberries through a sieve to remove seeds. Mash banana in another bowl with a fork.
- Combine flour, cinnamon, baking soda, salt, and nutmeg in a bowl. Beat sugar, eggs, raspberries, banana, and vegetable oil in a bowl with an electric mixer set on low until smooth, 2 to 3 minutes. Stir flour mixture into raspberry mixture until batter is just moistened; stir in lemon extract. Pour batter into prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
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