Description
This Raspberry Banana Loaf is the perfect combination of sweet and tart, with ripe bananas providing natural moisture and raspberries adding a juicy, tangy pop.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon (optional, but highly recommended)
- 3 ripe bananas, mashed
- ½ cup unsalted butter, melted
- ¾ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup fresh raspberries (or frozen, but don’t thaw)
Instructions
Step 1: Prep Your Ingredients
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
Step 2: Mix the Wet Ingredients
- In a large bowl, mash the bananas until smooth. Add the melted butter, brown sugar, eggs, and vanilla extract, stirring until fully combined.
Step 3: Combine and Fold
- Gradually add the dry ingredients to the wet, mixing until just combined. Be careful not to overmix—this keeps the loaf tender!
- Gently fold in the raspberries, being careful not to crush them too much. You want those beautiful pockets of juicy fruit in every slice.
Step 4: Bake and Cool
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.