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Monday, April 4, 2011

Sunday Baking

Banana-Raspberry Bread
From Self magazine
2 Cups all-purpose flour
2/3 Cup sugar
2 TSP baking powder
1/2 TSP baking soda
1/2 TSP salt
4 Overripe bananas, mashed
1 Egg
1/4 Cup skim milk
1 TSP vanilla
1 Cup fresh or frozen raspberries
Cooking spray
8 Inch loaf pan

I hate letting fresh fruit go to waste, so if I have a surplus I always use it as an excuse to bake. With a ton of over ripened bananas on my counter, making banana bread was a no-brainer. I also had an extra pint of raspberries, so why not add to the bread for something a little different? This recipe from Self is great because it has no butter or oil, and it has just the right amount of sweetness with the tart raspberries. It's awesome toasted with a smear of cream cheese!

Preheat oven to 350 degrees. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, mash the bananas. Combine the egg, milk and vanilla and mix until smooth. Make a well in the dry ingredients, then pour in the banana mixture. Mix until just combined, then gently fold in raspberries. Coat a loaf pan with cooking spray, then pour in the batter. Bake for 1 hour, then let cool on a wire rack for 10 minutes.

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The Hungry Yuppies, Annie and Rich, are a young couple from CT who are self-proclaimed foodies. Annie is the chef, and Rich is her willing taste tester. Juggling a full time job in the city wasn't going to get in the way of Annie's love for cooking. It's about eating well whether you have just 30 minutes on a Monday night, or all day on a rainy Sunday.