This is a tasty, flavorful quick bread that is very easy to make. It is great with a good cup of coffee!
Ingredients
- frozen unsweetened raspberries: 0.75 cup (thawed)
- ripe banana: 1 piece
- ½ cups all-purpose flour: 1 piece
- ground cinnamon: 0.75 tsp
- baking soda: 0.5 tsp
- salt: 0.25 tsp
- ground nutmeg: 0.125 tsp
- white sugar: 1 cup
- eggs: 2 piece
- vegetable oil: 0.5 cup
- lemon extract: 0.5 tsp
Metric Conversion
Stages of cooking
-
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.
