This banana bread turned out to be the best banana bread I have ever made and my most favorite one. This bread was sooooo delicious and it smelled so yummy while it was baking. It was so moist, flavorful, and sweet with the crunchy crumb topping and slighty tart from the beautiful sweet little red raspberries. This bread is perfect for breakfast which I enjoyed this morning with a glass of milk or it is great for a snack! This bread is to die for so I reccomend getting in the kitchen and baking this now!
Doesn't it look so pretty!?
Banana Raspberry Bread:
-1/2 cup butter, softened
-1 1/4 cups sugar
-2 large eggs
-2 ripe bananas, mashed
-1 1/2 cups flour
-1 tsp. baking powder
-3/4 tsp. baking soda
-1/3 cup buttermilk
-1 tsp. vanilla extract
-1 cup fresh raspberries
Crumb Topping:
-1/2 cup granulated sugar
-1/3 cup flour
-1/4 cup butter
In a small bowl, combine sugar and flour. Cut in butter until mixture is crumbly.
Directions:
Preheat oven to 350 degrees F. Grease and flour a 9x5-inch loaf pan well.
In a large bowl, beat butter and sugar at medium speed until fluffy. Add eggs and bananas, beating well.
In a small bowl, combine flour, baking powder, and baking soda. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture, stirring well after each addition. Stir in vanilla. Lightly fold in raspberries.
Pour half of the batter into the loaf pan and top evenly with half of the crumb topping mixture. Pour remaining batter on top and bake for 25 minutes (reserving the rest of the crumb topping in the fridge). Sprinkle remaining crumb topping on the partially baked bread and bake for another 25-35 minutes. Let cool in pan for 20 minutes. Remove from pan, and cool completely on wire rack.
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