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Gluten Free Raspberry Banana Bread made lighter, healthier and still delicious! www.laurenkellynutrition.com
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5 from 4 votes

Raspberry Banana Bread

Cook Time50 mins
Total Time50 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 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.