Raspberry Banana No Knead Breakfast Loaf Recipes

RASPBERRY & BANANA NO-KNEAD BREAKFAST LOAF

Raspberry & Banana No-Knead Breakfast Loaf image

Whole wheat banana bread recipe with raspberries and oats

Provided by Lorraine Pascale

Categories HarperCollins Bread Bake Raspberry Banana Healthy Oat

Yield Makes 1 loaf with 10 slices

Number Of Ingredients 9

Ingredients

4 tablespoons unsalted butter
1/4 cup light brown sugar
2 eggs, lightly beaten
3/4 cup whole wheat flour
3/4 cup plus 1 tablespoon all-purpose flour
2 teaspoons baking powder
2 ripe bananas, roughly mashed
4 ounces raspberries
Handful of rolled oats

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.

RASPBERRY BANANA BREAD

Raspberry Banana Bread image

A patient at the doctor's office where I work brought in this bread one morning while it was still warm. It was so good I made sure to get the recipe.

Provided by Taste of Home

Time 1h5m

Yield 2 loaves (12 slices each).

Number Of Ingredients 10

Ingredients

1-3/4 cups all-purpose flour
1-1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
2 eggs
1 cup mashed ripe bananas (about 2 medium)
1/2 cup vegetable oil
1/3 cup water
1 cup fresh or frozen unsweetened raspberries
1/2 cup chopped walnuts

Steps:

Preheat oven to 350°. In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the eggs, bananas, oil and water. Stir into the dry ingredients just until moistened. Fold in raspberries and walnuts. , Pour into two greased 8x4-in. loaf pans. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts :

RASPBERRY BANANA BREAD

Raspberry Banana Bread image

This is a tasty, flavorful quick bread that is very easy to make. It is great with a good cup of coffee!

Provided by thicknik

Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes

Time 1h55m

Yield 10

Number Of Ingredients 11

Ingredients

¾ cup frozen unsweetened raspberries, thawed
1 ripe banana
1 ½ cups all-purpose flour
¾ teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon salt
⅛ teaspoon ground nutmeg
1 cup white sugar
2 eggs
½ cup vegetable oil
½ teaspoon lemon extract

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.

Nutrition Facts : Calories 273 calories, Carbohydrate 38.1 g, Cholesterol 37.2 mg, Fat 12.2 g, Fiber 1.2 g, Protein 3.5 g, SaturatedFat 1.8 g, Sodium 135.7 mg, Sugar 22 g

BANANA - RASPBERRY BREAD LOW FAT

Banana - Raspberry Bread Low Fat image

This is an excellent cake/bread recipe with very little fat. Notice there is no butter or oil, just bananas. I cut down to 2 larger bananas but it was a little dry so I did actually add just a little canola oil, but I definitely wouldn't have if I had used all 4 bananas. Also, I subbed in blueberries (frozen unthawed) for the raspberries because it's what I had. I stirred them in towards the end of the gentle mixing with a silicon spatula so they wouldn't get mashed up.

Provided by mikey ev

Categories Quick Breads

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

vegetable oil cooking spray
2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 large bananas, mashed
1/4 cup skim milk
1 large egg
1 teaspoon pure vanilla extract
1 cup raspberries (fresh or frozen)

Steps:

Heat oven to 350°F Coat an 8" loaf pan with cooking spray.
In a bowl, combine flour, sugar, baking powder, baking soda, and salt; whisk to blend. Make a well in center; set aside.
In another bowl, combine bananas, milk, egg, and vanilla; fold in raspberries.
Pour batter into center of dry ingredients; fold together until combined. Do not overmix.
Pour batter into pan; bake 1 hour or until a toothpick inserted in the center comes out clean.
Cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely. Slice before wrapping individually.

Nutrition Facts : Calories 269.3, Fat 1.3, SaturatedFat 0.3, Cholesterol 26.6, Sodium 329.6, Carbohydrate 60.8, Fiber 3.6, Sugar 27.9, Protein 5.2

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