All Recipes Best Recipe Breakfast and Brunch Recipes Breakfast Bread Recipes

Ingredients

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

Nutrition Info

273 calories carbohydrate: 38.1 g cholesterol: 37.2 mg fat: 12.2 g fiber: 1.2 g protein: 3.5 g saturatedFat: 1.8 g servingSize: - sodium: 135.7 mg sugar: 22 g transFat: : - unsaturatedFat: : -

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 banana in another bowl with a fork.
Combine flour, cinnamon, baking soda, salt, and nutmeg in a bowl. Beat sugar, eggs, raspberries, banana, and vegetable oil in a bowl with an electric mixer set on low until smooth, 2 to 3 minutes. Stir flour mixture into raspberry mixture until batter is just moistened, stir in lemon extract. Pour batter into prepared loaf pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

1 loaf

This is a tasty, flavorful quick bread that is very easy to make. It is great with a good cup of coffee!