Ingredients and Weight:
- All-purpose flour: 2 cups (250g)
- Granulated sugar: 1 cup (200g)
- Brown sugar: 1/2 cup (100g)
- Baking soda: 1 teaspoon (5g)
- Baking powder: 1 teaspoon (5g)
- Salt: 1/4 teaspoon (1g)
- Ripe bananas: 2 (250g)
- Eggs: 2 (100g)
- Vegetable oil: 1/2 cup (125ml)
- Vanilla extract: 1 teaspoon (5ml)
- Fresh raspberries: 1 cup (125g)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, whisk together the flour, both sugars, baking soda, baking powder, and salt.
- In a separate bowl, mash the bananas.
- Beat the eggs, vegetable oil, and vanilla extract together in a small bowl.
- Add the mashed bananas to the wet ingredients and stir to combine.
- Gradually add the dry ingredients to the wet ingredients, using a fork or spoon, until just combined. Do not overmix.
- Fold in the raspberries.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutritional Information:
- Calories: 250 per slice
- Fat: 10g
- Carbohydrates: 40g
- Protein: 5g
Dish Characteristics:
- Moist and flavorful
- Sweet but not overly sweet
- Perfect for breakfast, brunch, or dessert
- Can be toasted or served plain
User Comments:
- "This bread is amazing! It's so moist and full of flavor."
- "My kids loved it! I will definitely be making this again."
- "I served this bread for brunch and my guests raved about it."
Special Precautions and Tips:
- If you don't have fresh raspberries, you can use frozen raspberries. Just thaw them before using.
- To ensure that the bread is cooked through, insert a toothpick into the center. If it comes out clean, the bread is done.
- Let the bread cool completely before slicing it to prevent it from crumbling.
