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sliced raspberry banana bread on a cutting board
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5 from 7 votes

Raspberry Banana Bread Recipe

Raspberry Banana Bread - Easy quick bread recipe full of mashed bananas and fresh raspberries. This sweet bread is perfect for breakfast or a snack.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Breakfast, Brunch, Snack
Cuisine: American
Keyword: banana bread with raspberries, how to make banana bread with raspberries, raspberry banana bread
Servings: 10 slices
Calories: 344kcal
Author: Amanda Finks


  • 3 large over ripe bananas
  • 1 cup granulated sugar
  • 1/2 cup canola oil (or your preferred baking oil)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 pint fresh raspberries (6 oz. or about 1 1/2 cups)


  • Preheat oven to 350°F. Spray a standard 9x5 inch loaf pan with baking spray.
  • Add the bananas to a large mixing bowl. Mash with a potato masher or the back of a fork until mostly smooth.
  • Add the sugar, oil, eggs, and vanilla. Whisk until well combined.
  • Add the flour, baking soda, and salt. Stir until no dry flour remains.
  • Add the raspberries. Gently stir them into the batter, trying not to mash the raspberries.
  • Pour the batter into the loaf pan. Spread into an even layer.
  • Bake for 55-65 minutes. A toothpick inserted into the center of the bread should come out with moist crumbs, but no raw batter on it.
  • Let the bread cool in the loaf pan for 10 minutes. Remove the bread from the pan and transfer it to a wire baking rack to cool completely before slicing.
  • Store covered in the refrigerator.



Serving: 1slice | Calories: 344kcal | Carbohydrates: 54g | Protein: 5g | Fat: 13g | Saturated Fat: 1g | Cholesterol: 37mg | Sodium: 242mg | Potassium: 258mg | Fiber: 5g | Sugar: 27g | Vitamin A: 96IU | Vitamin C: 16mg | Calcium: 23mg | Iron: 2mg