Go Back
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from
7
votes
Raspberry Banana Bread
Cook Time
50
minutes
mins
Total Time
50
minutes
mins
Servings:
10
servings
Author:
Lauren Kelly
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
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
l
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.