Banana and raspberry loaf cake
Summary
If you’re on the hunt for a delicious, healthy treat, you’ve found the jackpot: the Banana and Raspberry Loaf Cake. This fruity delight not only satisfies your sweet tooth but also packs in nutrients. This article will walk you through creating this wholesome dessert right in your kitchen.
Ingredients
- Bananas: 3 medium-sized (about 315 grams)
- Raspberries: 1 cup (roughly 125 grams)
- All-purpose flour: 2 cups (480 ml)
- Baking powder: 2 tsp (10 ml)
- Baking soda: ½ tsp (2.5 ml)
- Salt: ¼ tsp (1.25 ml)
- Unsalted butter, softened: ½ cup (120 ml)
- Granulated sugar: ¾ cup (180 ml)
- Eggs: 2 large
- Vanilla extract: 1 tsp (5 ml)
- Milk: ⅔ cup (160 ml)
preparation and cooking
Time: Preparation – 15 minutes; Cooking – 45 minutes
Nutritional Facts per serving
- Calories: 280 kcal
- Protein: 5 g
- Total Fat: 9 g
- Saturated Fat: 5 g
- Total Carbohydrates: 46 g
- Dietary Fiber: 3 g
- Sugars: 23 g
- Sodium: 200 mg
- Potassium: 180 mg
Instructions
- Preheat the Oven: First and foremost, get that oven fired up. Set it to 350°F (175°C).
- Prep the Loaf Pan: Grab a loaf pan, and give it a good greasing or line it with parchment paper. This ensures your cake doesn’t stick.
- Mash and Mix: In a bowl, mash the bananas with a fork until smooth. Introduce the raspberries gently, ensuring you don’t crush them too much. Set aside.
- Dry Ingredients: In another bowl, whisk together flour, baking powder, baking soda, and salt. This blend ensures an even rise for your loaf.
- Butter Blend: Beat the softened butter and sugar in a third bowl until light and fluffy. This might take about 3 minutes. Add in the eggs, one by one, followed by the vanilla extract.
- Combine Everything: Gradually mix in the dry ingredients to the butter blend. Alternate with the milk. Finish by folding in the banana-raspberry mixture. The batter should be smooth but don’t overmix!
- Pour and Bake: Transfer your batter to the loaf pan. Smooth out the top and bake in your preheated oven for about 45 minutes. Check its doneness with a toothpick; it should come out clean.
- Cool and Serve: Allow the loaf to cool in the pan for 10 minutes. Then, transfer it to a wire rack and let it cool completely.
Tips for the best Banana and raspberry loaf cake
- Fresh or Frozen: If you don’t have fresh raspberries on hand, frozen ones work just as fine. However, add them directly from the freezer to avoid extra moisture.
- Ripen those Bananas: The riper your bananas, the sweeter and more flavorful your loaf will be. Those brown spots are a sign of natural sweetness!
- Check Midway: Ovens can be finicky. Check your loaf around the 35-minute mark. If it’s browning too fast, tent it with aluminum foil.
Serving your Banana and raspberry loaf cake
- Boost with Nuts: Want a little crunch? Toss in some walnuts or almonds to the batter.
- Yogurt Dip: Serve slices of your loaf with a side of Greek yogurt. Maybe even sprinkle some granola on top.
- Morning Delight: This loaf pairs magically with a morning coffee or tea. It’s not overly sweet, making it perfect for breakfast.
Gone are the days when you had to pick between tasty and healthy. With the Banana and Raspberry Loaf Cake, you get both. At AH7, we’re committed to giving you the best of both worlds – and this recipe is the epitome of that commitment. Happy baking!
BANANA AND RASPBERRY LOAF CAKE
If you’re on the hunt for a delicious, healthy treat, you’ve found the jackpot: the Banana and Raspberry Loaf Cake. This fruity delight not only satisfies your sweet tooth but also packs in nutrients. This article will walk you through creating this wholesome dessert right in your kitchen.
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Nutritions
Nutrition Facts
BANANA AND RASPBERRY LOAF CAKE
Amount per Serving
Calories
280
% Daily Value*
Fat
9
g
14
%
Saturated Fat
5
g
31
%
Sodium
200
mg
9
%
Potassium
180
mg
5
%
Carbohydrates
46
g
15
%
Fiber
3
g
13
%
Sugar
23
g
26
%
Protein
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
- Bananas: 3 medium-sized about 315 grams
- Raspberries: 1 cup roughly 125 grams
- All-purpose flour: 2 cups 480 ml
- Baking powder: 2 tsp 10 ml
- Baking soda: ½ tsp 2.5 ml
- Salt: ¼ tsp 1.25 ml
- Unsalted butter softened: ½ cup (120 ml)
- Granulated sugar: ¾ cup 180 ml
- Eggs: 2 large
- Vanilla extract: 1 tsp 5 ml
- Milk: ⅔ cup 160 ml
Instructions
- Preheat the Oven: First and foremost, get that oven fired up. Set it to 350°F (175°C).
- Prep the Loaf Pan: Grab a loaf pan, and give it a good greasing or line it with parchment paper. This ensures your cake doesn’t stick.
- Mash and Mix: In a bowl, mash the bananas with a fork until smooth. Introduce the raspberries gently, ensuring you don’t crush them too much. Set aside.
- Dry Ingredients: In another bowl, whisk together flour, baking powder, baking soda, and salt. This blend ensures an even rise for your loaf.
- Butter Blend: Beat the softened butter and sugar in a third bowl until light and fluffy. This might take about 3 minutes. Add in the eggs, one by one, followed by the vanilla extract.
- Combine Everything: Gradually mix in the dry ingredients to the butter blend. Alternate with the milk. Finish by folding in the banana-raspberry mixture. The batter should be smooth but don’t overmix!
- Pour and Bake: Transfer your batter to the loaf pan. Smooth out the top and bake in your preheated oven for about 45 minutes. Check its doneness with a toothpick; it should come out clean.
- Cool and Serve: Allow the loaf to cool in the pan for 10 minutes. Then, transfer it to a wire rack and let it cool completely.
Notes
TIPS Fresh or Frozen: If you don’t have fresh raspberries on hand, frozen ones work just as fine. However, add them directly from the freezer to avoid extra moisture. Ripen those Bananas: The riper your bananas, the sweeter and more flavorful your loaf will be. Those brown spots are a sign of natural sweetness! Check Midway: Ovens can be finicky. Check your loaf around the 35-minute mark. If it’s browning too fast, tent it with aluminum foil. SERVING SUGGESTIONS Boost with Nuts: Want a little crunch? Toss in some walnuts or almonds to the batter. Yogurt Dip: Serve slices of your loaf with a side of Greek yogurt. Maybe even sprinkle some granola on top. Morning Delight: This loaf pairs magically with a morning coffee or tea. It’s not overly sweet, making it perfect for breakfast.
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