Raspberry Banana No Knead Breakfast Loaf Recipes

RASPBERRY BANANA BREAD

Steps:

• 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.

BANANA AND RASPBERRY BREAD RECIPE

Steps:

• Preheat your oven to 160 degrees celsius (fan-forced) and lightly grease a 20cm x 10cm loaf tin.
• In a large mixing bowl, add the self raising flour, cinnamon, caster sugar and brown sugar and stir to combine. Make a well in the centre.
• Add the eggs, coconut oil, vanilla extract and mashed banana to the dry ingredients and mix together until just combined.
• Add the raspberries and gently fold through to combine.
• Pour the mixture into the prepared loaf tin and bake for 55 - 60 minutes or until the banana and raspberry loaf is cooked through when tested with a wooden skewer.

RASPBERRY BANANA BREAD RECIPE

Steps:

• Preheat oven to 350°F. Spray a standard 9x5 inch loaf pan with baking spray.
• Add the bananas to a large mixing bowl. Mash with a potato masher or the back of a fork until mostly smooth.
• Add the sugar, oil, eggs, and vanilla. Whisk until well combined.
• Add the flour, baking soda, and salt. Stir until no dry flour remains.
• Add the raspberries. Gently stir them into the batter, trying not to mash the raspberries.
• Pour the batter into the loaf pan. Spread into an even layer.
• Bake for 55-65 minutes. A toothpick inserted into the center of the bread should come out with moist crumbs, but no raw batter on it.
• Let the bread cool in the loaf pan for 10 minutes. Remove the bread from the pan and transfer it to a wire baking rack to cool completely before slicing.
• Store covered in the refrigerator.

RASPBERRY LEMON LOAF

Steps:

• In a large bowl, combine the dry ingredients. In another bowl, whisk together the egg, egg whites, yogurt, oil and lemon zest. Add to the dry ingredients just until moistened. Fold in the raspberries., Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

RASPBERRY & BANANA NO-KNEAD BREAKFAST LOAF

Steps:

• Preheat the oven to 350°F and line an 8 1/2 x 4-inch loaf pan with baking parchment. I make sure that the paper overlaps a little bit, which makes it much easier to remove the loaf from the pan once it is cooked.
• Cream the butter and sugar together in a large bowl until nicely combined. Add the eggs in two batches, beating well between each addition. The mixture won't quite look its best, but it will soon come good! Add the whole wheat flour, all-purpose flour and baking powder and stir through until nicely mixed in. Then stir the bananas in, followed by a gentle fold in of the raspberries.
• Pour the mixture into the loaf pan, smooth it out a bit with the back of a spoon and then sprinkle the oats evenly over the top. Bake in the oven for 50-55 minutes or until a skewer comes out clean when the loaf is pierced in the center.
• Leave to cool in the pan for a few minutes before lifting out and leaving to cool completely on a wire rack. The loaf will stay at its best for 1 to 2 days when stored in an airtight container.