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
- 1 ⁄4 cup melted butter or 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
Preheat the oven to 350°F.
In a large bowl, beat the butter and sugar until creamy. Beat in the eggs, one at a time. Mix until combined.
Stir in yogurt, water, and vanilla and mix well.
In a separate bowl combine the flax seed, rice flour, baking powder, baking soda, salt, and cinnamon. Add this mixture to the butter mixture.
Stir in the bananas and mix well. Add raspberries and stir to combine.
Bake 50–55 minutes, or until a wooden pick inserted into the center of the bread comes out clean.
Cool in the pans for 2 minutes, then turn out and cool completely.
The more berries THE BETTER!