Raspberry Banana Bread
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!
Servings: 10 servings
Calories: 176kcal
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.
Notes
To store: Place in airtight container in the refrigerator for up to 5 days.
To store in the freezer: Place in airtight container in the refrigerator for up to 3 months.
Nutrition
Calories: 176kcal | Carbohydrates: 27g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 45mg | Sodium: 189mg | Potassium: 88mg | Fiber: 3g | Sugar: 10g | Vitamin A: 204IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 1mg