Ingredients:
- 2 mashed bananas
- 2 eggs
- 1/4 cup unsweetened peanut butter (60 ml)
- 1/3 cup almond flour (80 ml)
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 cup raspberries (125 g / 240 ml)
Directions:
1. Mix the Wet Ingredients: In a mixing bowl, combine the mashed bananas, eggs, and unsweetened peanut butter. Blend until smooth and well incorporated.
2. Incorporate the Dry Ingredients: Add almond flour, baking powder, and cinnamon to the wet mixture. Stir until all ingredients are thoroughly combined, creating a smooth batter.
3. Fold in the Raspberries: Gently fold the fresh raspberries into the batter until they are evenly distributed, ensuring a burst of fruity flavor in every bite.
4. Prepare the Loaf Pan: Line a loaf pan with parchment paper for easy removal. Transfer the batter into the prepared pan, spreading it evenly.
5. Bake to Perfection: Preheat your oven to 180°C (350°F). Bake the raspberry banana bread for approximately 30 minutes, or until a toothpick inserted into the center comes out clean and the top is beautifully golden brown.
Serve and Enjoy:
Once baked, allow the banana bread to cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Slice, serve, and relish in the delightful flavors of this moist and flavorful bread.
Store for Later: To maintain its freshness, store any leftovers in an airtight container at room temperature or in the refrigerator. Enjoy slices of this delicious Raspberry Banana Bread as a delightful breakfast, snack, or dessert anytime!