This dense, moist banana bread is full of plump, tangy raspberries (you can use fresh or frozen!). A bit of whole wheat flour makes this the perfect hearty breakfast or snack!
Hi, hi. Happy hump day. I’m having a crazy busy week that I’ll fill you all in on soon. For now, let’s talk banana bread.
Is it possible to have too many banana bread recipes? I don’t think it is. My problem with banana bread is that I never have enough brown bananas. No matter how many yellow bananas I buy, they always seem to get eaten before they get a chance to turn nice and brown. Lately it’s been even worse because the worms in our aquaponics system eat bananas, so if hubby isn’t eating the fresh bananas himself, he’s feeding them to the worms.
Kinda gross, huh? Who talks about worms on a food blog!? Whoops.
Anywho, I bought a giant, massive bunch of bananas and finally had a few go brown.
We’ve been buying lots of strawberries from the local strawberry stand. They are seriously amazing. And even though the smallest batch you can buy is 3 big, overflowing baskets, they still disappear in a matter of hours. They’re just so fresh and yummy. Nothing like the flavorless strawberries you get at the grocery store.
I bought some strawberries with the intention of making one of our favorites– some Strawberry Banana Bread. But the strawberries were long gone before I got to baking, so instead I used some raspberries I had gotten on sale. It ended up being a fun way to change it up. The juicy raspberries made the banana bread a little more dense than the strawberry version, but more dense = more moist, and when it comes to banana bread, moist is definitely a good thing!
- 4 very ripe bananas
- ⅓ cup melted butter
- ¼ cup sugar
- ¼ cup brown sugar
- 1 egg, lightly beaten
- 1 tsp vanilla
- 1 tsp baking soda
- Pinch of salt
- 1 cup all-purpose flour
- ½ cup whole wheat flour
- 1 cup fresh or frozen raspberries
- Preheat oven to 350 degrees.
- Mash bananas with a potato masher or fork. In a large bowl, mix butter into the mashed banana. Mix in the sugars, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flours and mix to combine. Gently fold in the raspberries.
- Pour mixture into a buttered 4×8 inch loaf pan.
- Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.
This banana bread is hearty enough for breakfast or a snack, or sweet enough for dessert. It didn’t last long– banana bread never does!
Check out these other delicious banana bread recipes!
What’s your favorite kind of banana bread? Do you like to keep it classic or fill it with lots of fun add-ins?