A delightful and healthier twist on classic banana bread, featuring the tangy sweetness of raspberries and the wholesome goodness of oats.
Preheat your oven to 350°F (175°C) and grease a loaf pan with cooking spray.
Ensure the oven is fully preheated before baking for even cooking.
In a large mixing bowl, combine the flour, oats, brown sugar, baking powder, baking soda, and salt. Whisk to blend evenly.
Mixing the dry ingredients thoroughly prevents clumps and ensures even distribution.
In another bowl, mash the bananas and mix in the milk, egg, and vanilla extract until smooth.
Use a fork or potato masher to easily mash the bananas.
Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
Overmixing can result in a dense bread; mix until no dry streaks remain.
Carefully fold in the raspberries, ensuring they are evenly distributed.
Fold gently to avoid crushing the raspberries.
Pour the batter into the prepared loaf pan and smooth the top.
Tap the pan gently on the counter to remove air bubbles.
Bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center comes out clean.
Check the bread at 50 minutes to ensure it doesn't overbake.
Let the bread cool in the pan on a wire rack for 10 minutes, then remove from the pan and cool completely.
Cooling the bread fully ensures it slices cleanly.
Slice the bread and serve. Enjoy your Banana Raspberry Oat Bread!
Serve with a spread of butter or cream cheese for added flavor.
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