This delicious banana-raspberry bread has no added oil, yet stays moist and delicious for days!
Course:
Snack
Cuisine:
American
Servings: 12
Calories: 250kcal
Author: Leona Konkel
Ingredients
2cupsflour
¾cupsugar
2teaspoonbaking powder
½teaspoonbaking soda
½teaspoonsalt
4large ripe or overripe bananas
¼cupmilk
1large egg
1teaspoonpure vanilla extract
1cupraspberriesfrozen are okay
Instructions
Combine flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, mash bananas well. Add milk, egg, and vanilla, and stir to combine. Stir in raspberries.
Stir the wet ingredients into the dry ingredients. Fold together until just combined; do not overmix.
Scrape batter into a greased 8-inch loaf pan. Bake at 350F for 1 hour, until a toothpick inserted into the center of the loaf comes out clean. Cool in pan for 10 minutes before turning out of the pan.