Raspberry- Walnut Bread

This is one of those recipes that I am grateful to post because I found it accidentally. I was looking for a recipe for raspberry bars or streusel bars but instead found a quick bread with walnuts and bananas. I generally keep bananas in the freezer, ones that are overripe and could be thrown away but are stashed in the freezer for a happy accident like this.

The berries were from a local farm, when I had bought picked a full basket. I considered freezing the berries but chose not to since freezer space is at premium in this kitchen. Instead of the bars I made Raspberry- Walnut bread. It is a good snack to have on hand.

Raspberry- Walnut Bread
Yield: One 9” loaf
Adapted from Self Magazine

Vegetable-oil or cooking spray
2 cups all-purpose flour, sifted
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 large ripe or overripe bananas, mashed
1/4 cup milk
1 large egg, beaten
1/2 cup chopped walnuts
1 teaspoon pure vanilla extract
1 cup fresh raspberries

Heat oven to 350°F or 180°C.

Coat a 9" loaf pan with cooking spray or vegetable oil.

In a bowl, combine sifted flour, sugar, baking powder, baking soda, and salt. Mix with a whisk.

In a separate bowl, combine bananas, milk, egg, walnuts and vanilla. Pour batter into center of dry ingredients; fold together until combined. Gently fold in raspberries. Do not overmix. 

Pour batter into prepared pan; bake 1 hour or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely.

Wrap in plastic wrap and store in an airtight zip bag for up to 3 days at room temperature. For longer period, store the bread in the fridge.