Banana-Raspberry Bread("Brendan'S Favorite")
A moist, flavorful banana-raspberry bread with crunchy pecans, perfect for breakfast or snack, combining sweet bananas and tart raspberries in every bite.
Ingredients
Instructions
- Cream sugar and vegetable shortening together until well combined.
- Beat the mixture until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in mashed bananas and lemon juice.
- Fold in flour, baking powder, salt, and raspberry jam until just combined.
- Fold in chopped pecans if using.
- Pour batter into a greased loaf pan.
- Bake at 350°F (175°C) for about 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool before removing from the pan and slicing.
Tips & Substitutions
For a moist banana-raspberry bread, use overripe bananas. If you don't have vegetable shortening, you can substitute with unsalted butter or coconut oil. To enhance the flavor, consider adding a teaspoon of vanilla extract. If you prefer a nut-free version, simply omit the pecans. This recipe can also be adapted with different jams for a unique twist.
Serving Suggestions
Serve slices of banana-raspberry bread with a dollop of whipped cream or a spread of butter for a delightful treat. It pairs beautifully with a cup of tea or coffee. Consider serving alongside a fresh fruit salad for a light breakfast or brunch option. This bread also complements well with the flavors of My Favorite Banana Bread(Heals Family Recipes).
Storage & Reheating
Store leftover banana-raspberry bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and warm in the microwave for 15-20 seconds or toast lightly to restore its freshness.
Nutrition & Diet Analysis (per serving)
Each serving of Banana-Raspberry Bread("Brendan'S Favorite") contains roughly 231 calories, with 4g protein, 34g carbohydrates, and 11g fat. It is an excellent source of vitamin C (26% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 1167mg per serving (51% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen raspberries instead of raspberry jam?
Yes, you can use frozen raspberries, but you may want to reduce the amount slightly to avoid excess moisture. Thaw and drain them first, then fold them into the batter gently. However, the jam provides a concentrated flavor that complements the bananas well.
How do I know when the bread is done baking?
The banana-raspberry bread is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached. If the top is browning too quickly, you can cover it loosely with aluminum foil in the last 15 minutes of baking.
Can I make this recipe gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free blend. Ensure that the blend you choose has a binding agent like xanthan gum, or add it separately according to package instructions for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).