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Gluten-Free Raspberry Banana Bread

June 23, 2016 by lauren.kelly 29 Comments

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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.

Gluten Free Raspberry Banana Bread made lighter, healthier and still delicious!

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?

raspberry-banana-bread3

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!

Gluten Free Raspberry Banana Bread made lighter, healthier and still delicious! www.laurenkellynutrition.com

Gluten Free Raspberry Banana Bread made lighter, healthier and still delicious! www.laurenkellynutrition.com
5 from 1 vote
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Raspberry Banana Bread

Cook Time 50 minutes
Total Time 50 minutes
Servings 10 servings
Author Lauren Kelly Nutrition

Ingredients

  • 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

Instructions

  1. Preheat the oven to 350°F.
  2. In a large bowl, beat the butter and sugar until creamy. Beat in the eggs, one at a time. Mix until combined.
  3. Stir in yogurt, water, and vanilla and mix well.
  4. In a separate bowl combine the flax seed, rice flour, baking powder, baking soda, salt, and cinnamon. Add this mixture to the butter mixture.
  5. Stir in the bananas and mix well. Add raspberries and stir to combine.
  6. Spoon the mixture into two or three greased mini loaf pans (51⁄2” × 3") or one large loaf pan (5" × 10").
  7. Bake 50–55 minutes, or until a wooden pick inserted into the center of the bread comes out clean.
  8. Cool in the pans for 2 minutes, then turn out and cool completely.

The more berries THE BETTER!

Gluten Free Raspberry Banana Bread made lighter, healthier and still delicious! www.laurenkellynutrition.com

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Signature

Filed Under: Baked Breads/Muffins, Breakfast/Brunch, Gluten Free, Recipes, snacks, Vegetarian, Wheat Free Tagged With: breakfast, Gluten free, lightened up, snack, wheat-free



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Comments

  1. Aimee @ ShugarySweets says

    June 23, 2016 at 11:36 am

    It looks so incredibly moist, I wish I had a slice for breakfast today!!

    Reply
    • lauren.kelly says

      June 23, 2016 at 8:48 pm

      Come on over Aimee! 🙂

      Reply
  2. Glenn says

    June 23, 2016 at 4:04 pm

    raspberries and bananas, what a great combo for a bread!! This looks awesome!

    Reply
    • lauren.kelly says

      June 23, 2016 at 8:47 pm

      Thanks Glenn!

      Reply
  3. Shashi @ RunninSrilankan says

    June 23, 2016 at 7:05 pm

    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!

    Reply
    • lauren.kelly says

      June 23, 2016 at 8:47 pm

      Thanks Shashi!

      Reply
  4. Angie says

    June 24, 2016 at 12:16 am

    This banana bread looks amazing! love the addition of fresh raspberries. I’m with you bring on the berries, I’ll eat them all!

    Reply
    • lauren.kelly says

      June 29, 2016 at 2:07 am

      Thanks Angie!

      Reply
  5. Kristen @A Mind Full MOm says

    June 28, 2016 at 12:07 pm

    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!!

    Reply
    • lauren.kelly says

      June 29, 2016 at 2:07 am

      Yay! I love that Kristen!!

      Reply
  6. Lane & Holly @ With Two Spoons says

    June 28, 2016 at 6:11 pm

    Looks delicious-the perfect use for all of the bananas in my freezer!

    Reply
    • lauren.kelly says

      June 29, 2016 at 2:06 am

      Yes! I always keep ripe bananas in the freezer too!

      Reply
  7. Megan @ MegUnprocessed says

    June 28, 2016 at 7:44 pm

    Raspberry and banana are awesome together!

    Reply
    • lauren.kelly says

      June 29, 2016 at 2:06 am

      I agree Megan 🙂

      Reply
  8. Jeanine says

    June 29, 2016 at 1:37 am

    This looks great, Lauren! I’ve never thought of combining raspberries with banana before.

    Reply
    • lauren.kelly says

      June 29, 2016 at 2:06 am

      Thank you Jeanine!

      Reply
  9. Lauren Gaskill says

    June 29, 2016 at 10:24 pm

    This bread totally hits the spot! YUM! And wonderful pictures, dear Lauren!

    Reply
    • lauren.kelly says

      August 9, 2016 at 6:45 pm

      Thank you sweet Lauren!

      Reply
  10. Jenni says

    June 30, 2016 at 1:36 am

    This looks like a lovely quick bread!

    Reply
    • lauren.kelly says

      August 9, 2016 at 6:43 pm

      Thanks Jenni!

      Reply
  11. Sugar mamas desserts says

    August 9, 2016 at 3:51 pm

    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 🙂

    Reply
    • lauren.kelly says

      August 9, 2016 at 6:43 pm

      That sounds AMAZING! Are you local? I am glad your first gluten-free bread was a success 🙂

      Reply
  12. Sugar mamas desserts says

    August 13, 2016 at 2:11 pm

    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 :).

    Reply
    • lauren.kelly says

      August 13, 2016 at 2:45 pm

      Oh that’s awesome! I didn’t realize you had a blog too? I will have to come by and visit 🙂

      Reply
  13. Lisa says

    June 17, 2019 at 9:08 pm

    5 stars
    I made this and it is very very good! even hubby liked it.

    However, note directions say butter and there is NO butter. Just coc oil. Also 2 bananas was 1 cup so thats all
    i used! Yum

    Reply
    • lauren.kelly says

      September 8, 2019 at 11:17 am

      Thanks for pointing that out. And so happy you liked it!

      Reply

Trackbacks

  1. Gluten-free Banana Muffins says:
    February 26, 2018 at 9:48 pm

    […] Oh, and if you still have more overripe bananas to use up, you could make these banana pancakes, gluten-free banana chocolate chip cookies, or this gluten-free raspberry banana bread! […]

    Reply
  2. Gluten-free Banana Butterscotch Oat Muffins Recipe says:
    April 19, 2018 at 1:06 am

    […] muffins too! This summer when our backyard raspberries are ripe, I’m wanting to try this gluten-free raspberry banana bread […]

    Reply
  3. Banana Bread Protein Bars says:
    November 10, 2019 at 2:38 pm

    […] Gluten Free Banana Raspberry Bread […]

    Reply

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