Banana Raspberry Bread Recipe

Banana Raspberry Bread Recipe

Have this yummy quick bread with a side of low-fat Greek yogurt and you'll get the carbs and protein you need to fuel exercise and recovery.

Vegetable-oil cooking spray
2 cups all-purpose flour
3/4 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
4 large ripe or overripe bananas, mashed
1/4 cup skim milk
1 large egg
1 tsp pure vanilla extract
1 cup fresh or frozen raspberries

Preparation (Serves 8)
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 a 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 (per serving)
Calories 254; fat 1g; saturated fat 0.3g; carbohydrate 57g; fiber 7g; protein 4.3g

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