April 7, 2013

Orange Raspberry Banana Bread

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Do I have a good morning treat for you!
We received a huge bunch of very, very ripe bananas.  (In fact, we threw away two of them because they were mush.)  I was so happy!  Bananas are so versatile and here was a whole ton of pre-ripened ones  - just for me to use!  And these were definitely ripe.  Like, use now before they drip through your fingers ripe.  Ugly mushy bananas.  Perfect for banana bread. 

So I had my bananas, but I didn't want to make any old banana bread.  I wanted to use raspberries in this one.  I had been waiting and waiting for fresh ones, but they are soooo expensive.  So I used frozen ones (which were a dollar less for twice as much.)  Raspberries have that pucker up tartness and add a beautiful color to baked goods. 

Friday night I mashed my bananas, added the orange juice and raspberries I had been dreaming about, tasted it, and popped in the oven.  I let it cool overnight and took these pictures early Saturday morning.  Isn't the lighting lovely?  This time, I pulled a small end table next to the breakfast room window.  The lighting was so much nicer than in any of my other pictures.  And I just adore the pop of red that the raspberries give!

 The only downside of taking pictures in the morning is using enough self control to not eat the subject. Waiting made this taste extra delicious. It was a little cloudy and grey outside, but looked so cool and refreshing. Nothing beats looking out the window on a cool clear morning with some coffee and sweet bread. And no noise. My brothers were hunting so I had the house to kitchen to myself for a couple minutes. Bliss. 

The bananas offer almost all of the sweetness, but the flavor is not overpowering. Instead, it compliments the citrus of the orange juice and raspberries. 

Oh yes, in addition to the raspberries, there is that wonderful juice we all should drink at breakfast. Orange juice adds a tangy, fresh twist that makes this banana bread anything but ordinary. In order to really get that orange, I would add orange zest. The stars of the show are the raspberries and that wonderful dense and moist texture we expect in banana bread.

Oh, and you don't even have to pull out the beaters for this recipe!  You got a whisk?  You got success.  Add, stir, pour.  Mmm, your house smells so good while this is baking.  What a better way to welcome spring than with this light and moist sweet bread? 

Orange Raspberry Banana Bread
Recipe Source: The Sweet {Tooth} Life
Yield: 1 loaf, 10-12 slices

1/4 cup coconut oil, softened
1/4 cup sugar
1/3 cup orange juice
3 ripe bananas, mashed
2 eggs
1 tsp. vanilla
3/4 cup all purpose flour
3/4 cup whole wheat flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
3/4 - 1 cup raspberries + more for sprinkling on top

Preheat oven to 350.  Grease and flour baking pan.

Whisk coconut oil, sugar, orange juice, and bananas together.  Whisk in eggs and vanilla.  Stir in flours, baking soda, salt and cinnamon.  Fold in raspberries.

Pour into prepared pan.  Sprinkle reserved raspberries on top and bake for 50-55 minutes or until toothpick inserted comes out clean.


  1. Whoa, the pictures here are gorgeous, and I love how you used whole rasberries in here! The bread itself looks so delicious and refreshing. I may have to convince my mom to by rasberries!

    1. Do buy raspberries! . . . they make a great snack even if you don't use them in this')

  2. This looks incredible!! I agree with Hannah, your photography is beautiful. Great work girly!!!!

  3. Love that you used coconut oil and what a stunning loaf! All these wonderful flavors..I want to gobble this up!

    1. I wanted to use coconut oil after your post! Thanks for commenting, it made my day!

  4. That DOES look beautiful! I am really curious about how it all tastes with those three flavors together. I just made banana bread yesterday, but I may need to branch out for some banana bread variety!


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