Just wait until you sink your teeth into this soft, sweet Raspberry Banana Bread Loaf. You see, banana bread is something that I’ve probably made at least thirty times. Yet this time I changed one thing. Okay, two: how the bananas were incorporated into the batter and a second fruit addition, raspberries. I love breads with chunks of fruit in them surrounded by cakey bits. My banana bread never was like that because I was always mixing the bananas within the eggs as one of the first steps. But this time, I made my batter without the bananas and then added them in last as chunks. I ended up with cakey banana bread with chunks of bananas and raspberries. Just the way I like it.
Once the batter is done, fold in the 2 chopped bananas:
And then fold in the frozen or fresh raspberries :
Put parchment paper in the bottom of your loaf tins. Fill them 3/4 with batter and then place the long sliced banana on top of the loaf, middle-side up. Press into the batter.
Bake at 210c (405F) for 45 minutes. Knife test until done.
This Raspberry Banana Bread Loaf makes a perfect gift. For mother’s day, father’s day, a gift for a family who has just welcomed a new baby, for your office coworkers, etc. You can also wrap it up in plastic wrap and tie a little raffia bow for perfect presentation.
Update: Here is a new photo of this yummy bread, since Foodgawker rejected the first! Guys, if you don’t accept this new one I seriously won’t know what to think!
When I made this loaf, I made two and put one in the freezer. That’ll make a lovely easy treat in a few weeks when all I have to do is pull it out of the freezer!