Sunday, May 29, 2016

Raspberry bread



My naners have been browning real quick these days. I was in my kitchen and came across these
and figured I should probably make something with them. Luckily for me I stumbled across a tasty looking recipe for raspberry naner bread from (http://amyshealthybaking.com/blog/2016/05/25/chocolate-drizzled-raspberry-banana-bread/).  Good thing raspberries were on sale at the store too :) enjoy! 

 Raspberry naner bread:

  • 2 cups almond flour 
  • 1 tsp baking powder
  • ½ tsp baking soda
  • Pinch of salt
  • 1 egg (2 are pictured only ended up using one bc used more yogurt) 
  • 1 ½ tsp vanilla extract
  • 1/2 cup  raspberry Siggi's yogurt
  • 2 medium mashed naners
  • 2 tbsp pure maple syrup 
  • ¼ cup skim milk
  • 1 cup raspberries (plus more to top with) 
  • 1/4 cup chopped zucchini ( I used 3 mini loaf pans so only added this in one of them) 


Directions:
  1. Preheat the oven to 350°F and line a loaf pan with parchment paper. (I used 3 mini pans) 
  2. In a bowl, whisk together the flour, baking powder, baking soda, and salt. 
  3. In your mixer bowl add  the eggs and vanilla. Mix in the yogurt, until you have a smooth mixture. Add the mashed banana, syrup, and milk.
  4. add in the flour mixture and mixing  until just combined. 
  5. Gently add in the raspberries. (If using zucchini add now too-I filled two of the pans then added it in)


  6. Add the batter into the prepared pan.
     
  7. Bake at 350°F for 45-55 minutes (for a large loaf pan) or until a toothpick inserted into the center comes out clean. (Small loaf pans took about 48mins) 
  8. Cool in the pan for about 5-10 minutes before moving to a wire rack to cool completely.
  9. Enjoy warm with some nut butters, fruit and yogurt or freeze and have a easy to go snack!