Raspberry Banana Bread Recipe

• 分量: 10 servings
• 調理時間: 10 minutes
• 総時間: 1 hour 10 minutes

材料

3 large over ripe bananas

1 cup granulated sugar

1/2 cup canola oil (or your preferred baking oil)

2 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 pint fresh raspberries (6 oz. or about 1 1/2 cups)

手順

Preheat oven to 350°F. Spray a standard 9x5 inch loaf pan with baking spray.

Add the bananas to a large mixing bowl. Mash with a potato masher or the back of a fork until mostly smooth.

Add the sugar, oil, eggs, and vanilla. Whisk until well combined.

Add the flour, baking soda, and salt. Stir until no dry flour remains.

Add the raspberries. Gently stir them into the batter, trying not to mash the raspberries.

Pour the batter into the loaf pan. Spread into an even layer.

Bake for 55-65 minutes. A toothpick inserted into the center of the bread should come out with moist crumbs, but no raw batter on it.

Let the bread cool in the loaf pan for 10 minutes. Remove the bread from the pan and transfer it to a wire baking rack to cool completely before slicing.

Store covered in the refrigerator.

栄養

• サービングサイズ: 1 slice
• カロリー: 344 kcal
• 脂肪総量: 13 g
• 飽和脂肪: 1 g
• コレステロール: 37 mg
• ナトリウム: 242 mg
• 炭水化物総量: 54 g
• 食物繊維: 5 g
• 糖質総量: 27 g
• タンパク質: 5 g