A couple of days ago, Ben said that I never bake anything anymore that is specifically for him, and that I always giveaway stuff for other people, like my coworkers. So today I got up and decided to make something that’s all for him. This was to hopefully make up for that comment, and for all the dinners he has made for me on his day off, which is usually Monday. The smile on his face was worth the effort.
This recipe is based off of this recipe from Two Peas and Their Pod, only I was all out of all-purpose flour, so went with bread flour instead, which actually is preferable to me for banana bread because it makes the crust a little chewier, which is a welcome change from the ultra soft and moist banana bread, which I also like, but sometimes get bored with. I also substituted raspberry yogurt for the buttermilk, since we happen to have some on hand, and it went every well with the raspberries.
Banana Raspberry Bread
ingredients:
1 and 3/4 cup bread flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1/2 cup unsalted butter, room temperature
1 cup granulated sugar
2 teaspoons vanilla
2 eggs
3 medium ripe bananas, mashed
1/4 cup raspberry yogurt, room temperature
approximately one cup fresh raspberries, more or less, depending on your preference
method:
Preheat oven to 350 degrees F. Line a loaf pan with parchment or spray with nonstick baking spray, set aside.
Sift and stir flour, baking powder, salt, and baking soda, into a bowl and set aside.
Mash the bananas well in a medium bowl and add the vanilla and mix to incorporate the vanilla into the banana. Set aside.
In a medium bowl, cream the butter and sugar, until lighter and fluffy. Add the eggs, one at a time, and mix until incorporated.
Throw some of the flour on the raspberries to coat them, but keep several unfloured for topping the bread right before putting it in the oven. Set aside.
Add about half of the flour mixture to the butter/sugar/egg mixture, using a rubber spatula to get the flour moistened and incorporated, then add some of the yogurt, then stir again with the rubber spatula, scraping down the sides and bottom of the bowl as needed. When both the yogurt and flour mixtures are incorporated, add the raspberries and gently fold, being careful not to burst them.
Pour batter into the prepared pan and top with a handful of the reserved and unfloured raspberries.
Bake for about 70 minutes, making sure the inside is baked. Sometimes the top might appear sufficiently cooked, while directly below the surface, the batter is still uncooked. Some people like banana bread like that. I prefer my banana bread without a gooey center.
When cooled on a rack, careful turn onto a flat, clean surface, and re-invert back to right side up on a platter or serving tray.
Enjoy!
DAVE BAKES
9 responses to “Banana Raspberry Bread”
Yum! I just made banana blueberry bread this morning!! Will have to try this next… love “having” to use overripe bananas 😉
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🙂 me too! Made banana bread with bananas that weren’t even ripe once–not a good thing! Have a great day!
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My kids say the same to me! Hehehe 😉 This cake looks amazing.
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Haha! 😉
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YUM! DO you have a good sour cream cake? or bundt?
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Hi Juju! Yes, I do. You can find a list of all the cakes on the recipe index.
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This banana bread looks amazing, interesting substitution with the bread flour, shall try it next time!
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Thanks! Yeah, I was worried that it might be too dense or too heavy, but it was actually just right! The outside it also still nice and crusty/crispy, but I think the extra gluten makes it have a chewier texture than I’m used to, but it was a welcomed change.
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This is perfect! We are just getting into the start of raspberry season here and I always have bread flour on hand. I do like the idea of a chewier crust. It is a nice change from your standard banana bread. Thanks for sharing. Pinned for later!
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