Banana Raspberry Bread

(Columbia) Dec. 21, 2004 - Fruit breads can be a fine art as fans of banana bread and blueberry muffins well know. Former WIS News 10 anchor Scott Hawkin's Banana Raspberry Bread puts a new twist on these old favorites for a delicious holiday treat.

The Banana Raspberry Bread takes a basic quick (yeast-free) bread recipe and adds raspberries and cinnamon for holiday flair. The colorful bread makes a great breakfast or snack. In addition, it makes a great presentation.


  • 1 stick of butter
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 3 ripe bananas
  • 2 cups all-purpose flour, divided
  • ½ teaspoon cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup fresh or frozen raspberries

Cooking instructions:

  • Cream together the butter and sugar.
  • Beat in eggs and vanilla.
  • Fold in bananas and one cup flour.
  • Combine remaining cup of flour, cinnamon, baking soda, baking powder, and salt.
  • Fold dry ingredients into batter.
  • Mix in berries.
  • Spoon batter into a greased and floured loaf pan.
  • Bake at 325 for 50 minutes or until a toothpick inserted in the center comes out clean.

Though it's a bit of a time investment, this delicious bread is well worth it. Have fun and happy holidays!

contributed by Scott Hawkins

posted 11:45pm by Chantelle Janelle