Raspberry Banana Bread
Lauren Kelly Nutrition
⁄4 cup melted butter or coconut oil
⁄3 cup unrefined sugar
plain Greek yogurt
gluten-free vanilla extract
ground flax seed
brown rice flour
gluten-free baking powder
⁄2 teaspoon gluten-free baking soda
⁄2 teaspoon salt
⁄2 teaspoon cinnamon
mashed ripe banana
approximately 3 large bananas
⁄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.
Spoon the mixture into two or three greased
mini loaf pans
(51⁄2” × 3") or one
arge 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.