Ingredients

• 0.75 cups frozen unsweetened raspberries , thawed
• 1 ripe banana
• 1.5 cups all-purpose flour
• 0.75 teaspoons ground cinnamon
• 0.5 teaspoons baking soda
• 0.25 teaspoons salt
• 0.13 teaspoons ground nutmeg
• 1 cup white sugar
• 2 eggs
• 0.5 cups vegetable oil
• 0.5 teaspoons lemon extract

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease a loaf pan.
2. 2 Mash thawed raspberries in a bowl with a fork; press raspberries through a sieve to remove seeds. Mash banana in another bowl with a fork.
3. 3 Combine flour, cinnamon, baking soda, salt, and nutmeg in a bowl. Beat sugar, eggs, raspberries, banana, and vegetable oil in a bowl with an electric mixer set on low until smooth, 2 to 3 minutes. Stir flour mixture into raspberry mixture until batter is just moistened; stir in lemon extract. Pour batter into prepared loaf pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Nutrition per serving