Banana Raspberry Bread Lunch Box Ideas Recipes Recipes for Toddlers & Kids Sweet Breads & Muffins Sweet Treats Thermomix Breads & Muffins Thermomix Recipes Toddler Food

Banana Raspberry Bread | One Bowl Recipe

reviewer4you.com

2 November 2024

0 Views 0

SaveSavedRemoved 0

The most delicious, super moist, cafe-style Banana Raspberry Bread recipe… loaded with pops of raspberries throughout. An easy one-bowl recipe that takes just 5 minutes to prepare.

A loaf of banana bread with raspberries with three slices cut.

Enjoy your favourite café-style banana bread at home with added raspberries for a delicious breakfast or a lunch box treat.

Full of flavour from sweet ripe bananas, my most popular café-style banana bread has a delicious new makeover here, with the addition of juicy, plump raspberries.

Just like my strawberry and yoghurt loaf, the addition of berries raises this sweet loaf to another level of yumminess!

Looking for more sweet recipes using raspberries?

I’ve got you covered!

Try my chocolate raspberry brownies for an indulgent chocolate hit, or my luscious white chocolate and raspberry cheesecake slice or raspberry and apple crumble cake for a sweet and simple dessert.

A buttered slice of raspberry banana bread with a bite taken out.

Why You’re Going To Love This Recipe

My café-style banana bread is one of my most popular recipes, add raspberries and you have a another taste to enhance this moist and versatile sweet loaf!

Best way to use over-ripe bananas – in my house there’s either NO bananas because they’ve all been eaten, or there’s some overlooked brown ones hiding in the bottom of the fruit bowl… and these are the perfect ones to use to make banana bread with raspberries!
Quick and easy recipe – raspberries, ripe bananas and basic baking ingredients, mixed and popped into the oven in no time – the results are SO worth it!
Freezer friendly too! – freeze individual slices of this loaf for ‘grab n go’ snacks.
Fresh or frozen raspberries – frozen berries mean you can make this banana raspberry bread all year round, not just when raspberries are in season!
Versatile loaf – this loaf is so versatile, whether it’s as a slice, toasted and buttered for a extra yummy breakfast, popped in a lunch box or with a mid-morning cuppa.
Conventional and Thermomix – both methods are included in the recipe card at the bottom of the post.

A pale pink baking tin with a baked loaf, dotted with raspberries on top.

What You Need

Besides the raspberries and ripe bananas, the rest of the ingredients are basic baking ingredients that, no doubt, you already have on hand.

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Ingredients set out on a bench for banana raspberry bread.

Butter – softened to room temperature. If you’re using salted butter, you can omit the pinch of salt.
Brown sugar – I used light brown sugar in this loaf but you can also use dark. Dark brown sugar will give a slighter more intense caramel flavour due to the higher molasses content.
Bananas – I use four well ripened bananas in this recipe for an ultra moist raspberry and banana loaf.
Eggs – large (approx 60g), have your eggs at room temperature.
Plain flour – also called all purpose flour.
Bicarbonate of soda – in Australia, we often refer to this as bicarb soda, whereas overseas it is often known as baking soda.
Salt – adding a pinch of salt perfectly balances the sweetness and brings out the delicious banana flavour.
Vanilla extract – use a quality brand vanilla such as Queen’s that has been extracted from the vanilla bean, and not synthetically flavoured – there’s quite a difference!
Raspberries – fresh or frozen. No need to defrost if you are using frozen berries.
Raw sugar – for sprinkling, optional.

Equipment Required

As well as a mixing bowl, sifter and spatula, you will also need:

Loaf tin – 21cm x 11cm (8 inch x 4.5 inch) rectangular loaf tin, greased and lined.
Hand-held beaters, stand mixer or Thermomix.
Oven – my banana raspberry bread is baked for an hour at 160 degrees celsius in a fan forced oven, although all ovens can vary a little. If your oven is not fan forced, simply increase the temperature by 10-20 degrees celsius.

Looking towards a loaf of banana bread with several slices cut.

Step By Step Instructions

This is a one bowl recipe, and everything is mixed together in 5 minutes flat! Sprinkle with a little raw sugar for an extra crunchy café-style top!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Step 1 – Cream The Butter And Brown Sugar

Preheat oven to 160 degrees celsius (fan-forced), and grease and line a 21cm x 11cm (8 inch x 4.5 inch) rectangular loaf tin. Set aside.

Cream the softened butter and brown sugar in a bowl using a stand mixer or hand-held beaters for 2 minutes on high, or until pale and fluffy.

Butter and brown sugar creamed in a white mixing bowl.

Step 2 – Add Mashed Bananas And Eggs

Add mashed bananas and both eggs to the creamed butter mixture, and beat for 30 seconds on high until well combined.

Eggs and mashed banana mixed through the creamed butter and sugar mixture.

Step 3 – Add The Dry Ingredients And Vanilla

Sift the plain flour and bicarbonate of soda into the bowl.

Add the salt and vanilla extract and fold together using a spoon to combine.

Sifted flour and bicarb soda added to the mixing bowl.

Step 4 – Add The Raspberries

Using a wooden spoon or rubber spatula, gently fold half of the raspberries through the mixture, taking care not to break them up.

Note: If you’re using frozen berries there is no need to defrost them before adding to the loaf mixture.

Frozen raspberries added to be gently stirred through with a rubber spatula.

Pour the mixture into the prepared tin, then place the remaining raspberries on top. Sprinkle the top of the loaf with raw sugar (optional).

Banana and raspberry loaf mixture in baking tin, with more raspberries placed on top before being baked.

Bake banana raspberry bread for 1 hour, or until a skewer inserted into the middle comes out clean, or with just a few crumbs.

Expert Tips

You simply can’t go wrong using my 5 star banana bread recipe with raspberries added, but here’s a few little points to note.

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 banana raspberry loaf over-browning during cooking time, 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 the raspberry banana bread in the tin until it has completely cooled.

A buttered slice of banana raspberry bread on a plate.

FAQs

How long does banana raspberry bread store for?

Raspberry and banana loaf can be stored in an airtight container at room temperature for up to 4 days.
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.

Which is best, fresh or frozen berries?

Whilst nothing quite compares to delicious fresh summer raspberries, frozen berries are excellent quality too, being snap frozen. The advantage of frozen berries is that they are available all year round, and are often more economical than fresh berries that can be premium priced due to their short shelf life.
Either are perfectly suitable to use for this banana raspberry bread.

Do I defrost frozen raspberries?

There’s no need to defrost frozen raspberries, as the baking time is long, and frozen berries will also hold together better when combined in the mixture.
If using fresh berries, gently fold them through so that they don’t break apart when mixed.

Could I use other berries instead of raspberries?

I’m sure strawberries or blueberries would also make a delicious banana berry loaf.

Overhead shot of raspberry banana bread in a pink baking tin.

Here’s a few more recipes that are perfect for using up those forgotten and over-ripe bananas. The riper they are, the better!

WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel.