Recipe Details
Ingredients
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¾cupfrozen unsweetened raspberries, thawed
-
1ripe banana
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1 ½cupsall-purpose flour
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¾teaspoonground cinnamon
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½teaspoonbaking soda
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¼teaspoonsalt
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⅛teaspoonground nutmeg
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1cupwhite sugar
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2eggs
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½cupvegetable oil
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½teaspoonlemon extract
Cooking Directions
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Preheat oven to 325 degrees F (165 degrees C). Grease a loaf pan.
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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.
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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.
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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
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe10 | |
| Calories273 | |
| % Daily Value * | |
| Total Fat 12g |
16% |
| Saturated Fat 2g |
9% |
| Cholesterol 37mg |
12% |
| Sodium 136mg |
6% |
| Total Carbohydrate 38g |
14% |
| Dietary Fiber 1g |
4% |
| Total Sugars 22g |
|
| Protein 4g |
|
| Vitamin C 2mg |
12% |
| Calcium 12mg |
1% |
| Iron 1mg |
7% |
| Potassium 77mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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