Best Raspberry Banana No Knead Breakfast Loaf Recipes

Banana - Raspberry Bread Low Fat image

Provided by mikey ev

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 11

vegetable oil cooking spray
2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 large bananas, mashed
1/4 cup skim milk
1 large egg
1 teaspoon pure vanilla extract
1 cup raspberries (fresh or frozen)

Steps:

Heat oven to 350°F Coat an 8" loaf pan with cooking spray.
In a bowl, combine flour, sugar, baking powder, baking soda, and salt; whisk to blend. Make a well in center; set aside.
In another bowl, combine bananas, milk, egg, and vanilla; fold in raspberries.
Pour batter into center of dry ingredients; fold together until combined. Do not overmix.
Pour batter into 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. Slice before wrapping individually.

Nutrition Facts : Calories 269.3, Fat 1.3, SaturatedFat 0.3, Cholesterol 26.6, Sodium 329.6, Carbohydrate 60.8, Fiber 3.6, Sugar 27.9, Protein 5.2

Raspberry & Banana No-Knead Breakfast Loaf image

Provided by Lorraine Pascale

Yield Makes 1 loaf with 10 slices

Number Of Ingredients 9

4 tablespoons unsalted butter
1/4 cup light brown sugar
2 eggs, lightly beaten
3/4 cup whole wheat flour
3/4 cup plus 1 tablespoon all-purpose flour
2 teaspoons baking powder
2 ripe bananas, roughly mashed
4 ounces raspberries
Handful of rolled oats

Steps:

Preheat the oven to 350°F and line an 8 1/2 x 4-inch loaf pan with baking parchment. I make sure that the paper overlaps a little bit, which makes it much easier to remove the loaf from the pan once it is cooked.
Cream the butter and sugar together in a large bowl until nicely combined. Add the eggs in two batches, beating well between each addition. The mixture won't quite look its best, but it will soon come good! Add the whole wheat flour, all-purpose flour and baking powder and stir through until nicely mixed in. Then stir the bananas in, followed by a gentle fold in of the raspberries.
Pour the mixture into the loaf pan, smooth it out a bit with the back of a spoon and then sprinkle the oats evenly over the top. Bake in the oven for 50-55 minutes or until a skewer comes out clean when the loaf is pierced in the center.
Leave to cool in the pan for a few minutes before lifting out and leaving to cool completely on a wire rack. The loaf will stay at its best for 1 to 2 days when stored in an airtight container.