Baking has become a weekly event at my house especially since winter has arrived and I am not out in the gardens every day.
I was searching for recipes to help use up some of the raspberries that are in my freezer. We had a bumper crop this year from our raspberry patch and I wanted to make sure I used them up before they got any freezer burn on them.
My husband is always looking for some goodies to satisfy his sweet tooth, so this recipe should make him very happy indeed.
RASPBERRY BANANA BREAD
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; press raspberries through a sieve to remove seeds. Mash the banana in another bowl with a fork.
Combine flour, cinnamon, baking soda, salt, and nutmeg in a bowl. 3. Beat sugar, eggs, and vegetable oil in a bowl with an electric mixer set on low until smooth, 2 to 3 minutes.
Stir the flour mixture into the sugar mixture until the batter is just moistened; stir in lemon extract.
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.
Bake in the oven until a toothpick inserted into the center comes out clean, about 1 hour if using bread pans and approximately 30 minutes or more if making muffins.
Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
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
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