Raspberry Banana Bread is light, easy to make and naturally gluten free. This fun twist on banana bread is very freezer friendly so you can freeze some for a quick, healthy snack!
Your favorite 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.
But I do buy berries all year long, especially for my boys. They love them so I buy them knowing they are eating something healthy and packed with antioxidants.
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? The texture is so light you won't even now it's gluten free.
If you are looking for more healthy bread recipes, you will love this Low Carb Chocolate Zucchini Bread, Gluten Free Peanut Butter Banana Bread and definitely this Pumpkin Cornbread!
Also, my cookbooks are both on sale now and would make a great gift! The Everything Wheat Free Diet Cookbook and The Greek Yogurt Cookbook are both the lowest prices I have seen!
Raspberry Banana 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 gluten free scones that I created for the cookbook and I had to make them 8 TIMES to get them perfect. 8 TIMES!!
It was so frustrating. Baking with gluten free flours can be so challenging because it is not always easy getting he texture to be similar to regular breads or whatever baked good you are making.
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!
This scrumptious bread is a perfect example of that!
And yes, when I do create recipes for you guys I do keep making them over and over again until they come out perfect and exactly how I want them. I am not going to share a recipe that is just fine.
I only share delicious recipes that I feel good about. And this raspberry banana bread is a perfect example of just that.
Recipe Tips for Making This Raspberry Banana Bread
I have made this bread many times using blueberries, strawberries, a combination of mixed berries and cranberries! The cranberry version was so pretty and festive for the holidays.
But you get the idea, you can easily customize this bread to whatever you'd like and whatever you have in the house.
My original recipe that I wrote for my cookbook contained brown rice flour but I have since updated it using all purpose gluten free flour since it is much easier to find in grocery stores. You can still use brown rice flour if you want, I just want to offer alternatives.
All purpose gluten free flour is actually a blend of white rice flour, brown rice flour, potato starch and some other ingredients.
Related Recipes
Gluten Free Chocolate Chip Zucchini Bread
Sugar Free Chocolate Peppermint Muffins
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Raspberry Banana Bread
Ingredients
- ¼ cup melted butter or coconut oil
- ⅔ cup coconut sugar
- 2 eggs
- 3 tablespoons plain Greek yogurt
- 2 tablespoons water
- 1 teaspoon gluten-free vanilla extract
- 2 tablespoons ground flax seed
- 1½ cups gluten free all purpose flour
- 1 teaspoon gluten-free baking powder
- ½ teaspoon gluten-free baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 cup mashed ripe bananas approximately 3 large bananas
- ½ cup raspberries or berries of your choice
Instructions
- 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, 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.
- Spoon the mixture into two or three greased mini loaf pans (51⁄2” × 3") or one large loaf pan (5" × 10").
- 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.
Toni says
This banana bread recipe is one of my favorites!! It is so good!
lauren.kelly says
So glad you like it, Toni!
Beth says
This looks so delicious and yummy! I can't wait to give this recipe a try! SO excited!
lauren.kelly says
Enjoy!
Lisa says
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
lauren.kelly says
Thanks for pointing that out. And so happy you liked it!
Sugar mamas desserts says
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 :).
lauren.kelly says
Oh that's awesome! I didn't realize you had a blog too? I will have to come by and visit 🙂
Sugar mamas desserts says
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 🙂
lauren.kelly says
That sounds AMAZING! Are you local? I am glad your first gluten-free bread was a success 🙂
Lauren Gaskill says
This bread totally hits the spot! YUM! And wonderful pictures, dear Lauren!
lauren.kelly says
Thank you sweet Lauren!
Jenni says
This looks like a lovely quick bread!
lauren.kelly says
Thanks Jenni!
Jeanine says
This looks great, Lauren! I've never thought of combining raspberries with banana before.
lauren.kelly says
Thank you Jeanine!
Megan @ MegUnprocessed says
Raspberry and banana are awesome together!
lauren.kelly says
I agree Megan 🙂
Lane & Holly @ With Two Spoons says
Looks delicious-the perfect use for all of the bananas in my freezer!
lauren.kelly says
Yes! I always keep ripe bananas in the freezer too!
Kristen @A Mind Full MOm says
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!!
lauren.kelly says
Yay! I love that Kristen!!
Angie says
This banana bread looks amazing! love the addition of fresh raspberries. I'm with you bring on the berries, I'll eat them all!
lauren.kelly says
Thanks Angie!
Shashi @ RunninSrilankan says
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!
lauren.kelly says
Thanks Shashi!
Glenn says
raspberries and bananas, what a great combo for a bread!! This looks awesome!
lauren.kelly says
Thanks Glenn!
Aimee @ ShugarySweets says
It looks so incredibly moist, I wish I had a slice for breakfast today!!
lauren.kelly says
Come on over Aimee! 🙂