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