I was searching for some recipes where I could use up some of the raspberries that are in my freezer. We had a bumper crop this past year and I wanted to make sure I used them up before this year's crop begins.
It was a good day to bake something for the hubby since he's always looking for something sweet to eat. With the rain and dreary days this week there wasn't much to do, so bake I did.
¾ cup frozen unsweetened raspberries, thawed
1 ripe banana
1 ½ cups all-purpose flour
¾ teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon salt
⅛ teaspoon ground nutmeg
1 cup white sugar
2 eggs
½ cup vegetable oil
½ teaspoon lemon extract
Preheat oven to 325 degrees F (165 degrees C). Grease a loaf pan.
Mash thawed raspberries in a bowl with a fork and mash the banana in another bowl with a fork.
Combine flour, cinnamon, baking soda, salt, and nutmeg in a bowl.
Beat sugar, eggs, and vegetable oil in a bowl with an electric mixer set on low until smooth, 2 to 3 minutes. Stir in the lemon extract.
Stir the flour mixture into the sugar mixture until the batter is just moistened.
Gently fold the bananas and raspberries into the batter and pour them into the prepared loaf pans or as I have done here with muffin tins.
I sprinkled a little bit of raw cane sugar on top of each one.
5. Bake in the oven until a toothpick inserted into the center comes out clean, about 1 hour for the bread pans and approximately 30 minutes or more for the muffins.
Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
I had some batter left over for one loaf pan. I shared this with a friend who was delighted to have something homemade.
These came out so delicious and I really hope that you enjoy this recipe as much as we did. They do look scrumptious, don't they?
"Recipe Source"
Until next time, this is Sunscape
Sun. Scape. Ing Your Day
