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Author Notes: This recipe is so basic but so delicious and as far as I know comes from a friend of my mother's. I've made a version of this as banana bread for many years but in the past five years (or since I had a child) it's become a staple in our household. While I've always loved it, it became even better with the addition of farmer's market raspberries that were on the verge of going bad, a switch to whole wheat flour, and making it as muffins for freezing. It makes me feel like a better parent to have these ready and waiting in the freezer on those hectic school/work mornings.
P.S. And when you need to have an activity for said child, pulling out some icing and making them into cupcakes to decorate works well! —workmomcook
Makes 1 loaf or 12 muffins
- 1/2 cup butter
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1 cup overly ripe mased bananas (I use 2-3)
- 2 tablespoons milk
- 1 1/2 cups flour (I use whole wheat)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup raspberries
- In a large bowl, cream butter and sugar together. Add egg and vanilla and mix. Add milk and stir.
- In a separate bowl, mash bananas and then add baking soda to dissolve.
- Sift flour, baking powder and salt if you must. I usually just skip this and put the flour, etc., right into the bowl with butter et al. I *DO* put in a cup of flour, and then the mashed banana mixture, and then the second cup of flour. If it feels too dry, I cut back slightly on the flour as whole wheat flours seem to vary in their dryness.
- Add one generous cup of raspberries*, either fresh or those you have frozen from previous excessive purchases at the farmers market! Stir until just combined.
- Pour batter into either 1 greased loaf pan or 12 muffin tins. Bake at 350 degrees for 55-60 minutes for the loaf pan or 20-25 minutes for muffins.
- * other fruits would work but nothing I've tried beats this combination
- This recipe was entered in the contest for Your Best Raspberries