According to my banana bread aficionado hubby, this Raspberry White Chocolate Almond Banana Bread is my very best ever!! Even I, literally, out loud, said…”Whoa!!”

 

I’ve made a TON of banana breads in my lifetime, and one of mine is actually famous! (*I’m the one that FIRST created Peanut Butter Banana Bread with Chocolate Chips and Peanut Butter Frosting that was published in Better Homes and Gardens many years ago back when I lived in a little town in Indiana called LaPorte!! YEP!!!! That was little ole me!!)

My hubby FLIPPED over my blueberry banana bread, though, and said it was the best he’d ever had,……until,…..I came up with this one.

 

 

 

 

 

THIS one truly knocked our SOCKS off. And I’m not kiddin’.

I don’t kid about great tasting food. Ever.

 

 

 

 

 

 

What kind of shocked us the most, were the berries themselves. I’m not a huge fan of raspberries. It’s just not a fruit I’d choose first over every other, if you know what I mean. I’ve just never really cared for them very much.

But THESE were quite a surprise, and you’ll be shocked too, to find out exactly “what they were”!

 

 

 

 

 

Frozen, store brand, el cheapo, Great Value raspberries.

Yep.

 

 

 

 

 

 

No fancy label. No fancy claims shouting I’m “organic” therefore I must somehow be superior with a superior price tag.

Nope. None of that. Just plain, regular ole berries.

Frozen.

 

 

 

 

And before you say…”frozen? really?” YES. Really.

*If you add fresh berries to something that’s going to bake for at least an hour, you’ll end up with hollow red HOLES in your bread and the berries will have practically incinerated.

There will be nothing left of them. And we sure don’t want that!!!

 

 

 

 

 

So, always, always add FROZEN berries when baking. They’ll thaw and stay a berry!

 

 

 

 

 

The other thing that we noticed about these particular berries, from a simple frozen bag, was their absolutely PERFECT flavor!!

It truly was a “WOW” moment!!! Not too sweet, not too tart…OMG…honestly, these convinced me to actually LOVE raspberries! They were PERFECT.

Now. If you have your own bushes, or prefer to buy them fresh from your local farmer’s market, GO for it. Just line a baking sheet with parchment or waxed paper, and freeze them first. And you’re good to go!

But for those of us that don’t have that luxury, store-bought are just fine. And fresh fruit doesn’t have to have a fancy label and price to be good. They’re berries. Seriously.

 

 

 

 

 

 

Along with those incredibly perfectly flavored berries, OVER-ripe bananas so they’re sweet, GOOD white chocolate chips, almonds, and a little bit of “this and that” to make it extra special…this truly turned out to be one of my best EVER banana breads.

Let’s put it this way. This recipe makes two loaves. In less than 24 hours, and I’m being generous here, my hubby plowed though an entire loaf.

I consider myself LUCKY to get a few slices of the second loaf!! Seriously, this bread is worth HIDING. (Already made a mental note to myself.)

So, if you’re looking for a FANTASTIC way to use those now blackened skinned bananas, MAKE. THIS. BREAD.

This Raspberry White Chocolate Almond Banana Bread is simply the BEST! Enjoy!!

 

 

 

 

Yield: Makes 2 (8 1/2 x 4 1/2 x 2 1/2) loaves

Raspberry White Chocolate Almond Banana Bread

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Ingredients

• 2 1/2 cups flour
• 1/2 cup sugar
• 1/2 cup packed light brown sugar
• 1 Tbl. + 1 tsp. baking powder
• 1 tsp. salt
• 1/16 tsp. cinnamon
• 1/4 cup lightly packed sweetened flaked coconut
• 3 Tbl. vegetable oil
• 1/3 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
• 1/2 - 3/4 cup finely chopped almonds, more if you prefer larger pieces (*up to 1 cup for chunkier pieces)
• 3 cups frozen raspberries (*do not thaw)

Instructions

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.)

Fold in frozen berries.

Pour into 2 greased 8 1/2 x 4 1/2 x 2 1/2 loaf pans that have been greased on the bottoms only. Bake in 350º oven for 55-60 minutes, until toothpick inserted in center comes out clean.

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.

Best the next day! Serve with real butter if desired.