Raspberry Banana Bread

Classic is good. Here is a twist that might be even better.

Raspberry Banana Bread

3/4 cup frozen unsweetened raspberries, thawed
1 ripe banana 
1 cup white sugar
2 eggs
1/4 cup vegetable oil
1/4 cup apple sauce
1/2 teaspoon grated lemon zest
1 1/2 cups all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground nutmeg

Mash thawed raspberries in a bowl with a fork; if you want, you can press raspberries through a sieve to remove the seeds. Add banana to raspberry puree and mash until smooth and set aside.  In a mixing bowl, combine sugar, apple sauce and oil. Once well combined, add eggs and beat well.  Add in flour, cinnamon, baking soda, salt, nutmeg and lemon zest and stir until just blended. Transfer to a loaf pan and bake at 325 degrees 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.

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