3 bananas, mashed
2 cups all purpose flour
1 cup butter, softened
¾ cup light brown sugar
2 eggs, large
2 teaspoons honey (substitute for vanilla extract)
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon lemon zest
1 tablespoon lemon juice
¼ teaspoon salt
1 cup fresh raspberries

Preheat oven to 350 degrees and brush a 9x5 inch loaf pan or two 8 ounce porcelain ramekins with melted butter. In large bowl, combine mashed bananas, butter, brown sugar, eggs, baking soda, salt, lemon zest/juice, cinnamon and honey. Stir until ingredients are mixed completely and gently fold in raspberries in the banana mixture. 

Bake on the center oven rack for approximately 1 hour to 1 hour and 10 minutes or until you can insert a toothpick in the center of the loaf and it comes out clean. Let cool for 20 minutes on a drying rack then remove from the pan to cool completely. Serve with vanilla ice and fresh raspberries for a delightful dessert or with fresh brewed Colombian coffee for a quick healthy breakfast on the go.

Bianca Wade