Raspberry Banana Bread with Crumble Topping

Raspberry Banana bread, fresh raspberries and bananas combined to make a quick and delicious bread the whole family will love.

 Good morning friends. Although I frequently bake banana bread I had never thought to add raspberries until I had a few too many left at the end of the week. Do you ever have that problem? You buy all sorts of fruits and vegetables thinking that you are going to eat healthy during the week and end up eating other things instead? This Banana Bread with Raspberries and Streusel Topping recipe is a great way to use up over-ripe bananas and juicy raspberries.

I have lots of banana bread recipes in my recipe box, traditional banana bread, carrot banana bread, zucchini banana bread to name just a few but this is the first time I have made a banana bread loaded with fruit.

 Raspberry Banana Bread with Crumble Topping

This recipe is similar to lots of quick bread recipes you mix the wet ingredients, mix the dry and combine them, in minutes you are ready to pour batter into a pan and bake up the best banana bread.

• 13/4 cups of all purpose flour
• 11/2 cups of sugar
• 1 tsp. baking soda
• 1 tsp. salt
• 1/8 tsp. nutmeg
• 2 large eggs
• 3 mashed bananas
• 1/2 cup vegetable oil
• 1/3 cup water
• 1 teaspoon vanilla extract
• 11/2 cups fresh raspberries

Crumble Topping

• 1/2 stick unsalted butter softened
• 11/4 cups of all purpose flour
• 1/4 cup brown sugar
• 1/2 cup granulated sugar
• Combine flour and sugars in a bowl, add butter and mix with a pastry blender until little crumbs are formed. Set aside.

How to Make Raspberry Banana Bread

• Preheat oven to 350. Prepare 8 x 4 inch loaf pan with non-stick cooking spray or line with parchment paper. Set aside.
• In a large bowl combine the dry ingredients,  flour, sugar, baking soda, salt and nutmeg. In a separate bowl combine the wet ingredients, water, oil, and bananas.
• Stir the dry ingredients into the wet with a rubber spatula until just combined. Then gently fold in the berries. Pour the banana bread batter into prepared loaf pan.
• Top with the crumble topping and bake for 55-65 minutes or until toothpick poked into the middle of the loaf comes out clean and Breanna raspberry bread is golden brown.
• Cool for 10 minutes in the pan then remove from pan and let bread cool on wire rack.

This banana bread is fabulous, it is moist, dense and has an extra special taste with the addition of the raspberries. I loved it! The only thing that would make it better is the addition of dark chocolate chunks. I think that may be my next loaf.

Variations & Serving Suggestions

• Add chocolate chips to make dark chocolate raspberry banana bread or white chocolate for white chocolate banana bread.
• Blueberries for blueberry banana bread  or strawberries are also great additions. I prefer fresh fruit to jams.
• Serve with softened butter or a drizzle of honey.

How to store banana bread

Wrap the bread in plastic wrap or store in an airtight container, it will last 3-4 days. To keep longer wrap the bread in plastic wrap or use a freezer bag, will keep in freezer for 3 months.

THAT’S ALL FOR NOW

I hope that you enjoyed this Raspberry Banana bread  sweet bread recipe. Bookmark it for the next time you have extra bananas.

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Raspberry Banana Bread with Crumble Topping

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Raspberry Banana bread, fresh raspberries and bananas combined to make a quick and delicious bread the whole family will love.

• Total Time: 0 hours
• Yield: 2 loaves 1x

Ingredients

Scale 1x2x3x

13/4 cups of all purpose flour

11/2 cups of sugar

1 tsp. baking soda

1 tsp. salt

1/8 tsp. nutmeg

2 large eggs

3 mashed bananas

1/2 cup vegetable oil

1/3 cup water

1 teaspoon vanilla extract

11/2 cups fresh raspberries

Crumble Topping:

1/2 stick unsalted butter softened

11/4 cups of all purpose flour

1/4 cup brown sugar

1/2 cup granulated sugar

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Instructions

Combine flour and sugars in a bowl, add butter and mix with a pastry blender until little crumbs are formed. Set aside.

Directions:

Preheat oven to 350. Prepare two 8 x 4 inch loaf pan with non-stick cooking spray or line with parchment paper. Set aside.

In a large bowl combine the dry ingredients,  flour, sugar, baking soda, salt and nutmeg. In a separate bowl combine the wet ingredients, water, oil, and bananas.

Stir the dry ingredients into the wet with a rubber spatula until just combined. Then gently fold in the berries. Pour the banana bread batter into prepared loaf pan.

Top with the crumble topping and bake for 55-65 minutes or until toothpick poked into the middle of the loaf comes out clean and Breanna raspberry bread is golden brown.

Cool for 10 minutes in the pan then remove from pan and let bread cool on wire rack.

• Author: Elizabeth
• Prep Time: 10
• Cook Time: 55-65
• Category: Dessert
• Method: Baked

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