Raspberry Banana Bread

Raspberry Banana Bread

This dense, moist banana bread is full of plump, tangy raspberries (you can use fresh or frozen!). A bit of whole wheat flour makes this the perfect hearty breakfast or snack!

Hi, hi. Happy hump day. I’m having a crazy busy week that I’ll fill you all in on soon. For now, let’s talk banana bread.

Is it possible to have too many banana bread recipes? I don’t think it is. My problem with banana bread is that I never have enough brown bananas. No matter how many yellow bananas I buy, they always seem to get eaten before they get a chance to turn nice and brown. Lately it’s been even worse because the worms in our aquaponics system eat bananas, so if hubby isn’t eating the fresh bananas himself, he’s feeding them to the worms.


  • 4 very ripe bananas
  • ⅓ cup melted butter
  • ¼ cup sugar
  • ¼ cup brown sugar
  • 1 egg, lightly beaten
  • 1 tsp vanilla
  • 1 tsp baking soda
  • Pinch of salt
  • 1 cup all-purpose flour
  • ½ cup whole wheat flour
  • 1 cup fresh or frozen raspberries
Read the whole recipe on Flying on Jess Fuel