Banana Raspberry Bread

Slices of banana bread with raspberries on top.

A simple one-bowl raspberry banana bread recipe that is so moist and delicious! The little pops of tart, sweet raspberries take this classic recipe to the next level!

5 from 1 vote

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Course: Breads and Scrolls, Breakfast

Cuisine: Baking, Healthy Snacks

Prep Time: 5

Cook Time: 1

Total Time: 1 5

Servings: slices

Calories: 257kcal

Author: Lucy Mathieson

Cost: $5

Equipment

Beaters, stand-mixer or Thermomix
Oven

Ingredients

120 g butter softened
200 g (1 cup) brown sugar
4 bananas ripe and mashed
2 eggs room temperature
225 g (1½ cups) plain flour
1 teaspoon bicarbonate of soda
1 teaspoon salt
1 teaspoon vanilla extract
175 g raspberries fresh or frozen
raw sugar for sprinkling, optional

Metric - US Customary

Instructions

Preheat oven to 160 degrees celsius (fan-forced).
Grease and line a 21cm x 11cm (8 inch x 4.5 inch) rectangular loaf tin and set aside.
Place the softened butter and brown sugar into a bowl. Beat with a stand mixer or hand-held beaters for 2 minutes on high, or until pale and fluffy.
If using a Thermomix: Place the softened butter and brown sugar into the Thermomix bowl. Mix for 20 seconds, Speed 4. Scrape down the sides of the bowl and repeat for a further 20 seconds.
Add the mashed banana and the eggs to the creamed butter mixture. Beat for 30 seconds on high until well combined.
If using a Thermomix: Add the bananas and mix for 5 seconds, Speed 5. Scrape down the sides of the bowl. Add the eggs and mix for 5 seconds, Speed 5.
Sift the plain flour and bicarbonate of soda into the bowl. Add the salt and vanilla extract and fold together with a spoon to combine.
If using a Thermomix: Add the plain flour, bi-carbonate of soda, salt and vanilla extract and mix for 5 seconds, Speed 5. Scrape down the sides of the bowl and repeat for a further 5 seconds.
Gently fold half of the raspberries through with a spoon.
If using a Thermomix: use the spatula to fold through half of the raspberries.
Pour the mixture into the prepared tin.
Sprinkle over the remaining raspberries and the raw sugar (if using).
Cook for 1 hour or until a skewer inserted into the middle comes out clean or with a few crumbs.

Notes

RECIPE NOTES & TIPS

My recipe uses 4 ripe bananas (more than most recipes) which makes the banana bread incredibly moist!
Use either fresh or frozen raspberries - if using frozen raspberries, there's no need to defrost them before adding to the mixture.
Crunchy cafe-style top - sprinkling a little raw sugar over the top of the loaf before baking gives it a café-style crunchy sugar topping (optional, but HIGHLY recommended).
If you notice the banana loaf over-browning during cooking time (it happens… all ovens are so different), simply cover with a sheet of foil and continue cooking.
Test to see if it's cooked - insert a skewer into the middle of the loaf. If it comes out clean or with just a few crumbs, it’s cooked.
Leave banana raspberry bread in the tin until it has completely cooled
Storing - store in an airtight container at room temperature for up to 4 days.
Freezing - alternatively, it can be wrapped well, either as a whole loaf, or as individual slices, and frozen in an airtight container for up to 3 months.
Allow to defrost at room temperature before consuming.

Nutrition