Raspberry White Chocolate Almond Banana Bread
Serves: Makes 2 (8½ x 4½ x 2½) loaves
  • 2½ cups flour
  • ½ cup sugar
  • ½ cup packed light brown sugar
  • 1 Tbl. + 1 tsp. baking powder
  • 1 tsp. salt
  • 1/16 tsp. cinnamon
  • ¼ cup lightly packed sweetened flaked coconut
  • 3 Tbl. vegetable oil
  • ⅓ cup milk
  • 1 extra-large egg
  • 1 Tbl. vanilla
  • 1 tsp. almond extract
  • 3 large very ripe bananas, coarsely mashed
  • 1 cup quality white chocolate chips
  • ½ - ¾ cup finely chopped almonds, more if you prefer larger pieces (*up to 1 cup for chunkier pieces)
  • 3 cups frozen raspberries (*do not thaw)
  1. In large bowl, mix all ingredients on medium speed except raspberries for about 30 seconds. Just until all is mixed. (*I peel the bananas and add them to the mixing bowl by squeezing and squishing them through my fingers to mash. They stay in small chunks that way and don't get over mashed and mixed.)
  2. Fold in frozen berries.
  3. Pour into 2 greased 8½ x 4½ x 2½ loaf pans that have been greased on the bottoms only. Bake in 350ยบ oven for 55-60 minutes, until toothpick inserted in center comes out clean.
  4. Cool slightly, loosen sides by running a knife around the sides of pan, turn out onto rack to cool. When cool, wrap tightly with plastic wrap, and keep refrigerated.
  5. Best the next day! Serve with real butter if desired.
Recipe by Wildflour's Cottage Kitchen at http://wildflourskitchen.com/2018/04/22/raspberry-white-chocolate-almond-banana-bread/