Raspberry Almond Banana Bread
Oh, friends, have I got a treat for you today!
This Raspberry Almond Banana Bread is the love child of cozy banana bread and a fruity almond delight.
It’s moist, tender, and packed with juicy raspberries and a subtle crunch from toasted almonds.
Plus, it’s so easy to whip up—perfect for breakfast, snacking, or impressing your in-laws (no one needs to know how simple it was).
Let’s bake some happiness!
How to Make It
Note: This is an overview. See the recipe card below for ingredient quantities and full instructions.
1. Mash & Mix the Wet Ingredients
In a large bowl, mash those ripe bananas until smooth—no lumps allowed! Then, whisk in the eggs, melted butter (or oil), and vanilla. The batter should be creamy and fragrant.
2. Combine the Dry Ingredients
In another bowl, whisk together flour, sugar, baking soda, and a pinch of salt. Gently fold this into the wet mixture—don’t overmix! A few streaks of flour are totally fine.
3. Fold in the Good Stuff
Now, the fun part! Toss in the raspberries (fresh or frozen) and toasted sliced almonds. Fold just until combined so the berries stay intact.
4. Bake to Golden Perfection
Pour the batter into a greased loaf pan and sprinkle extra almonds on top for crunch. Bake until golden and a toothpick comes out clean. Your kitchen will smell insane.
5. Cool & Slice (If You Can Wait!)
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Try not to slice it immediately—it’s worth the wait for clean cuts!
Pro Tips
- Banana Hack: No ripe bananas? Bake unpeeled ones at 300°F for 15–20 minutes to soften.
- Berry Swap: Swap raspberries for blueberries or chopped strawberries.
- Nut-Free? Skip the almonds and add sunflower seeds or coconut flakes.
- Extra Moisture: Add a tablespoon of Greek yogurt for an ultra-tender crumb.
Storage
- Room Temp: Keep wrapped in foil for up to 2 days.
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Slice and freeze for up to 3 months (toast to revive!).
Raspberry Almond Banana Bread
Description
This easy banana bread gets a gourmet upgrade with tart raspberries and crunchy almonds. Perfect for breakfast or dessert!
Ingredients
Instructions
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Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan.
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Mash bananas in a large bowl. Whisk in eggs, melted butter, and vanilla.
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In a separate bowl, whisk flour, sugar, baking soda, and salt.
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Gently fold dry ingredients into wet until just combined.
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Fold in raspberries and almonds (reserve some almonds for topping).
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Pour batter into the pan. Sprinkle reserved almonds on top.
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Bake 50–60 minutes, or until a toothpick comes out clean.
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Cool 10 minutes in the pan, then transfer to a wire rack.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 210kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 31g11%
- Dietary Fiber 2g8%
- Sugars 16g
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Frozen berries? Toss in flour first to prevent sinking.
- Gluten-free? Use a 1:1 GF flour blend.
- Too sweet? Reduce sugar to ½ cup.
These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.
