Raspberry Swirl Banana Bread

25 Oct

raspberry swirl bread prep Sometimes you have aging bananas on hand.  And sometimes you also have 2 for $5 pints of raspberries on hand too.  Should you find yourself in such a predicament, then you’ve come to the right place.  A spunkier alternative to banana bread to the rescue!

{Gina’s Take}

Long story short:  I have no sweet-tooth self control…especially when bread is involved, so, instead of eating an entire loaf of raspberry swirl banana bread, I save a few slices for us, and send the rest to work with my husband. I always know that I’m on to something when my husband calls me at lunch to tell me all of the baked goods he brought to the office have disappeared.  This was one of those recipes.   Or, if I’m visiting customers, it comes with me.

banana mash up

raspberry swirl bread batter prep

raspberry swirl{Side note}  My customers are totally spoiled because they now make requests, but that’s a whole other blog entry.

This recipe is relatively straight forward.  Some things to remember along the way…

When browning the butter, remove it from the pan immediately raspberry swirl bread batterwhen done or it will continue to brown in the hot pan…or worse, burn.

I really did use 3 bananas…I just spaced out and only photographed 2 {doah!}.  I used a potato masher to simplify the banana mashing work.

If you are using a real vanilla bean, use the back of the knife to scrape the seeds so you are getting just the seeds and not the stringy pulp too.

Using beaters on raspberries to blend them in to the banana batter may seem kooky, but raspberries are so fragile that they liquefy really easily.

raspberry swirl breadFor a more even swirl, pour only 1/2 of each batter in to the loaf pan at a time.  So, pour in 1/2 of the banana batter, spoon in dollops of raspberry batter, then swirl that first half, and repeat with the other 1/2 of the batters.

{Pretty Little Tip}

Have strawberries on hand?  There is a simple substitution.  Just thinly slice a cupful of hulled and washed strawberries instead, then gently fold them in to the banana bread batter and bake as instructed below.

 

Raspberry Swirl Banana Bread

Prep Time: 30 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 45 minutes

Serving Size: 1 Slice

Ingredients

  • 1/4 cup butter
  • 1/4 cup unsweetened applesauce
  • 1 1/4 cups sugar
  • 2 eggs
  • 1/2 cup milk
  • 1/2 Tbsp lemon juice
  • 1 1/2 cups very ripe, mashed, bananas (~ 3 medium bananas)
  • 2" segment of vanilla bean seeds, scraped (or 1 tsp vanilla extract)
  • 2 1/2 cups all purpose flour
  • 1 tsp salt
  • 1 tsp soda
  • 1 cup raspberries

Instructions

  1. Grease a 9"x5" loaf pan and set aside.
  2. Heat butter over medium heat in a small saucepan, stirring occasionally, until little brown solids form in the bottom of the pan, about 3 minutes. Remove from heat and immediately transfer to a large bowl.
  3. Add applesauce and sugar to the butter and beat together using an electric mixer until thoroughly combined. Blend in eggs in to the mixture.
  4. Next, in a small cup, combine milk and lemon juice, and let rest for ~2 minutes until it curdles.
  5. Pour milk mixture in to the butter mixture, add mashed bananas, and beat on low until smooth.
  6. Then, add vanilla, flour, salt, and soda, mixing on low until combined.
  7. Pour 1/2 cup of banana batter in to a separate, small bowl, and add raspberries. Beat on high with mixer until smooth.
  8. Pour banana batter in to the greased loaf pan, then add dollops of raspberry batter to the pan. Swirl the batter with a knife, being careful not to scrape the bottom of the pan, until a marbled effect is achieved.
  9. Bake in a 350F preheated oven for a total of ~1 hour 15 minutes. 30 minutes in to the baking, loosely drape a sheet of aluminum foil over the top of the bread to prevent it from burning.
  10. Cool for 10 minutes in the pan and then transfer to a wire rack to cool completely.
http://prettylittledishes.com/2013/10/25/raspberry-swirl-banana-bread/

One Response to “Raspberry Swirl Banana Bread”

  1. Virginia Mabry November 15, 2013 at 11:13 pm #

    I baked this today so we could have for the weekend. I also had tons of ripe bananas on hand. It turned out wonderfully, except mine has a blue/purple hue to it. It still tastes like bananas and raspberries though!

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