Moist Banana Cake with Raspberries

Banana bread with raspberries combines the best of two worlds: the natural sweetness of overripe bananas and the fruity acidity of juicy raspberries. This moist baked good with ground almonds is a perfect companion to coffee or as a healthier treat for in between.

When I baked this banana bread for the first time, I was surprised at how well the raspberries pep up the often somewhat monotonous banana bread. The slight acidity of the berries forms a perfect contrast to the sweetness of the bananas and makes each piece a taste experience.

Flavor Carriers

• Ripe bananas: Form the basis for the moist dough and provide the characteristic taste with their natural sweetness
• Raspberries: Give the cake fruity acidic notes and colorful accents that enhance the banana bread
• Ground almonds: Lend the cake a pleasant texture and a fine nutty flavor
• Brown sugar: Adds a caramel note that wonderfully complements the banana component
• Cream of tartar baking powder: Ensures even rising of the dough despite the moist ingredients

Detailed Preparation

Preparation:

Preheat the oven to 180°C (356°F) top/bottom heat. Grease a loaf pan (about 25 cm long) with a little butter or line with parchment paper. Take the butter out of the refrigerator early so it can reach room temperature. Also take the eggs out of the refrigerator. Don't thaw frozen raspberries; if using fresh raspberries, briefly wash and carefully pat dry.

Create dough base:

Place the room-temperature butter together with the brown sugar in a large mixing bowl and beat with a hand mixer on medium to high speed until creamy, light, and fluffy. This takes about 3-5 minutes and is important for the later texture of the cake. Add the eggs one at a time and mix well after each addition until they are fully incorporated. Place the ripe bananas in a separate bowl and thoroughly mash with a fork until a pulpy mass forms. The riper the bananas, the sweeter and more intense the flavor of the banana cake will be. Add the banana mash to the butter-sugar-egg mixture and briefly stir.

Incorporate dry ingredients:

Mix the flour and cream of tartar baking powder in a separate bowl. Gradually add the flour-baking powder mixture to the wet mixture, stirring carefully, but not mixing too long to prevent the dough from becoming tough. Add the ground almonds and briefly stir. Now slowly incorporate the milk until a uniform, creamy dough forms. The dough should fall heavily from the spoon but not be too liquid.

Fold in raspberries:

Carefully fold the raspberries into the dough. If using frozen raspberries, proceed particularly gently and don't stir too long to prevent them from breaking down and coloring the dough pink. It's perfectly fine if the raspberries aren't completely evenly distributed – this gives the cake its rustic charm.

Baking and finishing:

Pour the finished dough into the prepared loaf pan and smooth the surface. Bake on the middle rack in the preheated oven for 50-60 minutes. After about 30-35 minutes, check the surface – if it's getting too dark, cover with aluminum foil to prevent burning. Check the cake for doneness with the stick test: A wooden skewer or toothpick should come out slightly moist, but not still coated with raw dough, when inserted into the center of the cake. For banana bread, it's actually desirable that it remains somewhat moist in the center to preserve the juicy consistency.

Cooling and serving:

Let the finished cake cool in the pan for about 15 minutes, then carefully remove from the pan and let cool completely on a cake rack. Dust with a little powdered sugar before serving. The banana bread tastes good both lukewarm and completely cooled, with the flavors developing even more intensely after a day's rest.

I've found that this banana bread is particularly well received when the bananas are really overripe – that is, when the peel is already brown-black. The intense banana flavor then harmonizes perfectly with the fruity-acidic note of the raspberries. In my family, it has become a ritual to save overripe bananas specifically for this cake.

Pin it

Perfect All-Purpose Treat

Banana bread with raspberries is more than just an ordinary cake – it's a versatile baked good that suits different times of day. As breakfast, it offers a satisfying combination of carbohydrates, proteins, and fiber. With afternoon coffee, it's a welcome sweet companion that, due to the fruits and nuts it contains, is more nutritious than conventional cakes. The ground almonds not only provide flavor but also deliver valuable nutrients and make the cake more satisfying for longer.

Serving Suggestions

This banana bread can be enjoyed in various ways:

• Classic with a thin layer of butter spread on it for breakfast
• Served with a scoop of vanilla ice cream as dessert
• Spread with some cream cheese for a creamy note
• Cut into cubes as part of a brunch buffet

Flavor Variations

The basic recipe can be modified in many ways:

• For a chocolate variation, fold in 100g chopped dark chocolate instead of raspberries
• For more bite, add chopped walnuts or pecans
• With some cinnamon and nutmeg for a warmer spice note
• With a tablespoon of orange zest for a fresh citrus note

Pin it

Storage Tips

The finished cake keeps at room temperature, wrapped in plastic wrap or in an airtight container, for about 3-4 days. In the refrigerator, the shelf life extends to up to a week, though the cake may lose some moisture. To refresh, briefly warm in the microwave or put in the oven for a few minutes. The banana bread can also be frozen in portions and keeps in the freezer for up to 3 months. To thaw, simply leave at room temperature or briefly warm in the oven.

After several attempts with this recipe, I can say that the combination of bananas, almonds, and raspberries is truly unique. The banana bread is excellent for using up overripe bananas and turns them into a baked good that convinces as breakfast as well as dessert or snack. The balance between the sweetness of the bananas and the acidity of the raspberries makes it a pleasure that never gets boring.

Frequently Asked Questions

→ Can I use frozen bananas?

Yes, frozen bananas can be used. Let them thaw beforehand and pat off excess liquid. They are actually particularly sweet and work well for this cake.

→ How do I prevent the raspberries from sinking in the batter?

If you dust the raspberries lightly with some flour before folding them in, they will sink less during baking. Frozen raspberries also sink less than fresh ones.

→ Can I use other fruits instead of raspberries?

Absolutely! Blueberries, blackberries or chopped strawberries work just as well. Chocolate chips are also a delicious alternative for a sweeter version.

→ How do I know when the cake is fully baked?

Perform the toothpick test: Insert a wooden skewer into the center of the cake. If it comes out clean, the cake is done. Since the batter is moist due to the bananas, it may seem a bit sticky inside but should not be raw.

→ How can I prepare the cake gluten-free?

Replace the regular flour with a gluten-free flour mix at a 1:1 ratio. Make sure the baking powder is also gluten-free, and you might want to add some xanthan gum to improve the structure.

→ How long does the banana cake keep?

Stored in an airtight container, the cake will keep at room temperature for about 2-3 days. In the refrigerator, it stays fresh for up to 5 days. You can also freeze it in portions and thaw as needed.