Raspberry Banana Bread

I am absolutely captivated by this bread, and thankfully, my kids share the sentiment! With just five ingredients, no added sugar, and an incredibly delightful taste, it’s become a family favorite. I sincerely hope you and your little ones enjoy this recipe as much as we have. The best part is, there’s no need for blending; simply mix all the ingredients together and bake!

The enchanting fragrance of freshly baked banana bread can brighten anyone’s day. When it’s a toddler-friendly Raspberry Banana Bread requiring only five basic ingredients, you’ve hit the jackpot. In this blog post, we’ll delve into why this bread is an excellent choice for toddlers, provide step-by-step instructions for making it, and share tips on storing this delicious and nutritious treat.

Why Raspberry Banana Bread Is Ideal for Toddlers:

1. No Added Sugar: Relying on the natural sweetness of ripe bananas and the delightful burst of flavor from raspberries, this recipe skips added sugar, making it a healthier option for your little one.

2. Fruit-Packed: With three mashed bananas and a generous portion of raspberries, this bread is a treasure trove of essential vitamins and fiber, supporting your toddler’s growth and development.

3. Simple Ingredients: The recipe is incredibly straightforward, using commonly found kitchen ingredients. It’s a convenient and budget-friendly choice.

4. Kid-Approved Taste: The combination of sweet bananas and juicy raspberries is sure to please your toddler’s taste buds.

Ingredients:

• 3 mashed bananas
• 3/4 cup raspberries
• 2 eggs
• 1 tsp vanilla extract
• 1 1/2 cups self-raising flour Note: If self-raising flour is unavailable, create your own by using 1 1/2 cups all-purpose flour, 2 1/4 tsp baking powder, and 1/4 tsp salt.

Instructions:

1. Preheat Your Oven: Preheat your oven to 350°F (175°C). Grease a standard loaf pan or line it with parchment paper for easy removal.
2. Prepare the Wet Ingredients: In a mixing bowl, mash three ripe bananas until smooth. Add two eggs and a teaspoon of vanilla extract. Mix these wet ingredients well until fully combined.
3. Incorporate the Dry Ingredients: Add 1 1/2 cups of self-raising flour (or the equivalent with added baking soda) to the wet mixture. Stir until all ingredients are incorporated, creating a consistent batter.
4. Add Raspberries: Gently fold in 3/4 cup of fresh or frozen raspberries into the batter.
5. Bake: Pour the batter into the prepared loaf pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Baking times may vary, so monitor your bread in the last few minutes.
6. Cool and Serve: Allow the Raspberry Banana Bread to cool in the pan for a few minutes, then transfer it to a wire rack to cool completely. Once cooled, slice and serve to your hungry toddler.

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Storage:

To store any leftover Raspberry Banana Bread:

• Room temperature: Wrap in plastic wrap and leave on the counter for 2-3 days.
• Refrigeration: Place the bread in an airtight container or wrap it in plastic wrap. Store it in the refrigerator for up to 3-4 days.
• Freezing: If you’d like to save some for later, wrap slices or the whole loaf in plastic wrap and place it in an airtight container or a freezer bag. It can be frozen for up to 2-3 months. Thaw at room temperature or in the refrigerator before serving.

To Make Into Muffins:

You can easily transform these into muffins! Follow the same instructions, but place the batter into muffin tins. Cook for 20-25 minutes.

How should I store leftover Raspberry Banana Bread?

For room temperature, wrap in plastic and leave on the counter for 2-3 days. For refrigeration, store in an airtight container for up to 3-4 days. To freeze, wrap slices or the entire loaf in plastic and place in an airtight container or freezer bag for up to 2-3 months.