I make banana bread quite often because of the amount of bananas that we’d throw out uneaten if I didn’t. They seem to get brown too soon for us most weeks. Instead of making the same recipe each time I add flavors and a little texture to mix it up. This week we added tart raspberries and the little people loved it.
I prefer to mix dry ingredients in a separate bowl then fold in wet. I add raspberries last so that I can mix them in gradually without them breaking into pieces. Preheat oven to 350°F. Bake in loaf pan lined with flour or nonstick spray. Bake for 50-60 minutes, or until toothpick inserted in center comes out clean. Add a bit of nuts, oatmeal, or turbinado sugar to top for some texture.
- 2-3 very ripe bananas, peeled
- 1/3 cup softened butter
- 3/4 cup sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 1/2 cups of all-purpose flour
- 1/2 tsp salt
- 1/2 cup fresh or thawed frozen raspberries