Best 4 Raspberry Banana No Knead Breakfast Loaf Recipes
Introducing a delightful culinary experience that seamlessly blends the sweetness of ripe raspberries and the creamy goodness of bananas, all enveloped in a moist and fluffy no-knead bread loaf - the perfect companion for a hearty and flavorful breakfast. This hassle-free recipe, crafted with wholesome ingredients and requiring minimal effort, promises a delectable treat that will tantalize your taste buds and elevate your morning routine. Get ready to embark on a baking adventure that yields a loaf bursting with fruity flavors, a tender crumb, and an irresistible aroma that will fill your kitchen with warmth and comfort.
Let's cook with our recipes!
RASPBERRY & BANANA NO-KNEAD BREAKFAST LOAF
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
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
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
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
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
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
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
Tips:
- Use ripe bananas for a sweeter, more flavorful loaf.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
- Gently fold the raspberries into the batter to avoid breaking them up.
- Bake the loaf until a toothpick inserted into the center comes out clean.
- Let the loaf cool for at least 10 minutes before slicing and serving.
- Enjoy the loaf for breakfast, lunch, or a snack.
Conclusion:
The raspberry banana no-knead breakfast loaf is a delicious and easy-to-make recipe that is perfect for busy mornings. With its combination of sweet raspberries, ripe bananas, and a hint of cinnamon, this loaf is sure to be a hit with the whole family. Plus, it's a great way to use up any leftover bananas. So next time you're looking for a quick and easy breakfast or snack, give this recipe a try.
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