Your banana bread just got a whole lot tastier! Fresh raspberries add a wonderful sweetness to an already delicious, classic bread. The best part, it’s gluten-free but still moist with a wonderful texture.
Give me aaaaalllllll the berries.
I don’t discriminate, I love all berries, especially in the summer. Berries this time of year are amazing. And if you are lucky enough to go berry picking, you will have a whole bunch extra laying around. Why not make this bread?
While I was writing The Everything Wheat-Free Diet Cookbook, I realized just how difficult it can be to bake gluten-free. I have these delicious scones that I created for the cookbook and I had to make them 8 TIMES to get them perfect. 8 TIMES!!
Yes, I was about to lose my mind, but once I got them juuuuust right, they were ridiculously, insanely delicious. So, the moral of the story is, while baking gluten-free can be frustrating, once you perfect the recipe, you won’t even believe that you are eating gluten-free! And this scrumptious bread is a perfect example of that!
Raspberry Banana Bread
Ingredients
- 1 ⁄4 cup melted coconut oil
- 2 ⁄3 cup unrefined sugar
- 2 eggs
- 3 tablespoons plain Greek yogurt
- 2 tablespoons water
- 1 teaspoon gluten-free vanilla extract
- 2 tablespoons ground flax seed
- 2 cups brown rice flour
- 1 teaspoon gluten-free baking powder
- 1 ⁄2 teaspoon gluten-free baking soda
- 1 ⁄2 teaspoon salt
- 1 ⁄2 teaspoon cinnamon
- 1 cup mashed ripe banana approximately 3 large bananas
- 1 ⁄2 cup raspberries
Instructions
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Preheat the oven to 350°F.
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In a large bowl, beat the butter and sugar until creamy. Beat in the eggs, one at a time. Mix until combined.
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Stir in yogurt, water, and vanilla and mix well.
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In a separate bowl combine the flax seed, rice flour, baking powder, baking soda, salt, and cinnamon. Add this mixture to the butter mixture.
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Stir in the bananas and mix well. Add raspberries and stir to combine.
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Spoon the mixture into two or three greased mini loaf pans (51⁄2” × 3") or one large loaf pan (5" × 10").
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Bake 50–55 minutes, or until a wooden pick inserted into the center of the bread comes out clean.
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Cool in the pans for 2 minutes, then turn out and cool completely.
The more berries THE BETTER!
It looks so incredibly moist, I wish I had a slice for breakfast today!!
Come on over Aimee! 🙂
raspberries and bananas, what a great combo for a bread!! This looks awesome!
Thanks Glenn!
Oh wow – what a clever idea to add raspberries to your banana bread – Lauren, this looks so moist – and it’s gluten free to boot!
Thanks Shashi!
This banana bread looks amazing! love the addition of fresh raspberries. I’m with you bring on the berries, I’ll eat them all!
Thanks Angie!
I did end up making this but with whole wheat flour instead of gfree mix. It was so tasty and Tate and Layla devoured it!!
Yay! I love that Kristen!!
Looks delicious-the perfect use for all of the bananas in my freezer!
Yes! I always keep ripe bananas in the freezer too!
Raspberry and banana are awesome together!
I agree Megan 🙂
This looks great, Lauren! I’ve never thought of combining raspberries with banana before.
Thank you Jeanine!
This bread totally hits the spot! YUM! And wonderful pictures, dear Lauren!
Thank you sweet Lauren!
This looks like a lovely quick bread!
Thanks Jenni!
I had a ton of peaches from the “just farmed” box so I tried your recipe with peaches and bananas. Omg I loved it!! It’s moist has great flavor and it gluten free yahoo…. I also used the “Georgia peach pie” seasoning from savory spice shop as my cinnamin. The bread was perfect thanks for a great recipe as I usually bake all gluten 🙂
That sounds AMAZING! Are you local? I am glad your first gluten-free bread was a success 🙂
Yes I’m local and read your recipes all the time on Instagram. I have more peaches and overripe bananas going back to make this one again this am! I am in need of some good gluten free baking bases and this one is great! I’m the one who recognized you while walking my chocolate lab :).
Oh that’s awesome! I didn’t realize you had a blog too? I will have to come by and visit 🙂