Raspberry Banana Oat Bread
Moist, wholesome, and bursting with fruity goodness, this Raspberry Banana Oat Bread combines the natural sweetness of overripe bananas with the tart juiciness of fresh raspberries to create a flavor-packed treat perfect for any time of day. The addition of rolled oats lends a hearty texture and a boost of fiber, while a hint of cinnamon adds a warm touch of spice. Easy to make in just 15 minutes of prep time, this quick bread features simple pantry staples like all-purpose flour, granulated sugar, and melted butter, making it both accessible and delicious. It's baked to golden perfection, with a tender crumb that stays moist thanks to the bananas and a rich milk base. Ideal for breakfast, a snack, or even dessert, this raspberry banana oat bread is best served warm or at room temperature, making it a sought-after recipe for families and gatherings. Whether you're a fan of fruity breads or looking for a new way to use overripe bananas, this recipe is sure to impress!
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Recipe Information
Ingredients
- 3 pieces Overripe bananas
- 1 cup Fresh raspberries
- 1 cup Rolled oats
- 1.5 cups All-purpose flour
- 0.5 cup Granulated sugar
- 0.25 cup Brown sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 teaspoon Cinnamon (optional)
- 1 large Egg
- 0.5 cup Melted butter (or coconut oil)
- 1 teaspoon Vanilla extract
- 0.25 cup Milk (or almond milk)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, mash the bananas with a fork until smooth. Set aside.
In a separate bowl, combine the dry ingredients: rolled oats, all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon (if using). Mix well.
To the mashed bananas, add the egg, melted butter (or coconut oil), vanilla extract, and milk. Stir until combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Gently fold in the fresh raspberries, being careful not to crush them too much.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Serve and enjoy your Raspberry Banana Oat Bread!
Nutrition Facts
Calories |
2082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.7 g | 23% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1836 mg | 80% | |
| Total Carbohydrate | 449.8 g | 164% | |
| Dietary Fiber | 35.0 g | 125% | |
| Total Sugars | 196.6 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 317 mg | 24% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2520 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
