Raspberry Banana Bread

Recipe View Preheat your oven to 325 degrees F (165 degrees C). Generously grease a standard loaf pan to prevent sticking. (5 minutes)

Recipe View In a medium bowl, gently mash the thawed raspberries with a fork. For a smoother texture and to remove seeds, press the mashed raspberries through a fine-mesh sieve. In a separate bowl, mash the ripe banana until creamy. (10 minutes)

Recipe View In a large bowl, whisk together the flour, cinnamon, baking soda, salt, and nutmeg until well combined. This ensures even distribution of the spices. (5 minutes)

Recipe View In another large bowl, using an electric mixer set on low speed, beat together the sugar, eggs, raspberry puree, mashed banana, and vegetable oil until smooth and thoroughly combined. This should take approximately 2 to 3 minutes. (3 minutes)

Recipe View Gradually add the dry ingredients to the wet ingredients, stirring until just moistened. Be careful not to overmix, as this can result in a tough bread. Stir in the lemon extract for a bright, zesty note. (5 minutes)

Recipe View Pour the batter into the prepared loaf pan, spreading it evenly. (2 minutes)

Recipe View Bake in the preheated oven for approximately 1 hour, or until a wooden toothpick inserted into the center comes out clean. If the top of the bread starts to brown too quickly, tent it loosely with aluminum foil. (60 minutes)

Recipe View Once baked, let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents the bread from sticking to the pan and allows it to retain its moisture. (10 minutes)