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RECIPE
12 INGREDIENTS11 STEPS1HR 30MIN

Raspberry Swirl Banana Bread

5.0
2 Ratings

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Pretty Little Dishes

My passion for photography, style, experimenting, and food brought me the inspiration to create Pretty Little Dishes. So stop in for some creative ideas, images, and foodie inspiration.
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A spunkier alternative to regular banana bread, bursting with flavors of browned butter, fresh raspberries, and applesauce.
1HR 30MIN
Total Time

Pretty Little Dishes

My passion for photography, style, experimenting, and food brought me the inspiration to create Pretty Little Dishes. So stop in for some creative ideas, images, and foodie inspiration.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
1 1/4 cups
1/2 cup
1/2 Tbsp
1 1/2 cups
2 1/2 cups
1 tsp
1 tsp
Baking Soda

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Nutrition Per Serving

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CALORIES
734
FAT
14.9 g
PROTEIN
12.8 g
CARBS
138.5 g

Cooking Instructions

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Step 1
Grease a 9" x 5" loaf pan and set aside. Preheat oven to 350 degrees F (180 degrees C).
Step 2
Heat Unsalted Butter (1/4 cup) over medium heat in a small saucepan, stirring occasionally, until little brown solids form in the bottom of the pan, about 3 minutes. Remove from heat and immediately transfer to a large bowl.
Step 3
Add Unsweetened Apple Sauce (1/4 cup) and white Granulated Sugar (1 1/4 cup) and beat together using an electric mixer until thoroughly combined. Then blend the Egg (2) into the mixture.
Step 4
In a small cup, combine Lemon Juice (1/2 tablespoon) and Milk (1/2 cup) and let rest for 2 minutes until it curdles.
Step 5
Mash the Banana (1 1/2 cup).
Step 6
Pour milk mixture in to the butter mixture, add mashed banana, and beat on low until smooth.
Step 7
Then, add Vanilla Extract (1 teaspoon), All-Purpose Flour (2 1/2 cup), Salt (1 teaspoon) and Baking Soda (1 teaspoon), mixing on low until well combined.
Step 8
Pour 1/2 cup of banana batter in to a separate, small bowl, and add Fresh Raspberries (1 cup). Beat on high with mixer until smooth.
Step 9
Pour banana batter in to the greased loaf pan, then add dollops of raspberry batter to the pan. Swirl the batter with a knife, being careful not to scrape the bottom of the pan, until a marbled effect is achieved.
Step 10
Bake for a total of 1 hour 15 minutes. 30 minutes into the baking, loosely drape a sheet of aluminum foil over the top of the bread to prevent it from burning.
Step 11
Cool for 10 minutes in the pan and then transfer to a wire rack to cool completely.

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Nutrition Per Serving
Calories
734
% Daily Value*
Fat
14.9 g
19%
Saturated Fat
8.3 g
42%
Trans Fat
0.0 g
--
Cholesterol
124.2 mg
41%
Carbohydrates
138.5 g
50%
Fiber
5.8 g
21%
Sugars
74.8 g
--
Protein
12.8 g
26%
Sodium
973.8 mg
42%
Vitamin D
0.5 µg
2%
Calcium
79.6 mg
6%
Iron
4.2 mg
23%
Potassium
383.9 mg
8%
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