Raspberry Banana Bread

Raspberry Banana Bread is a delicious twist on the classic banana bread recipe. The addition of raspberry jam to the banana bread provides a burst of freshness and a pop of color to the loaf.

Prep Time10

Cook Time1

Total Time1 8

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: Raspberry Banana Bread

Servings: servings

Calories: 247kcal

Author: Jessica & Nellie

Ingredients

2 cups all purpose flour
1 tsp baking soda
¼ tsp salt
½ cup butter
¾ cup brown sugar
2 tsp cinnamon
1 tsp vanilla extract
1 tsp nutmeg
2 large eggs beaten
2 cups mashed very ripe bananas about 3-4
3-4 TBSP raspberry jam

Instructions

Prep: Preheat the oven to 300 degrees F. Lightly coat a loaf bread pan with non-stick cooking spray, set it aside.
In a small bowl, mash the ripe bananas with a fork. Set aside for later use.
Bread batter: In a small bowl combine the flour, baking soda and salt. Set aside.
Then, in a separate large bowl, cream together the butter, brown sugar, cinnamon, vanilla extract, and nutmeg.
Next, stir in eggs and mashed bananas until well blended.
After that, add the flour mixture to the banana mixture and stir just until combined.
Now, pour HALF of the batter into the prepared loaf pan.
Swirl jam: Then, take your jam and spoon 1 TBSP in a line on the loaf. If you are using a large loaf pan, I did two lines with with 1 TBSP of Jam. For a small loaf, I did 1 TBSP down the center of the pan. Using a sharp knife, draw lines through the jam to add a nice swirl and spread it through the batter a bit.
Pour the remaining batter on top, then repeat process with the jam. These top lines of jam are more visible, feel free to make a pretty swirl pattern if you want since this will be visible after baking is complete.
Bake: Proceed to place the loaf pan in the preheated oven and bake for 60-65 minutes, or until toothpick inserted into center of the loaf comes out clean.
Let the bread cool in the pan for about 10 minutes, then turn out onto a wire rack to cool completely.

Notes

Raspberry banana bread will be good for up to 5 days if stored in an airtight container at room temperature. Storing in the fridge will prolong shelf life.

For longer storage, freeze banana bread in an airtight container or ziplocked bag for 2-3 months.

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