Gluten-Free Raspberry Banana Bread
Gluten-Free Raspberry Banana Bread is light, easy to make, and a delicious twist on banana bread, perfect for a healthy snack.
Equipment
- oven
- mixing bowl
- loaf pan
Ingredients
Wet Ingredients
- ¼ cup melted butter or coconut oil
- 2 eggs
- 3 tablespoons plain Greek yogurt
- 2 tablespoons water
- 1 teaspoon gluten-free vanilla extract
Dry Ingredients
- 2 tablespoons ground flax seed
- 1 ½ cups gluten free all purpose flour
- 1 teaspoon gluten-free baking powder
- ½ teaspoon gluten-free baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
Fruits
- 1 cup mashed ripe bananas approximately 3 large bananas
- ½ cup raspberries or berries of your choice
Instructions
Preparation
- 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 (5.5” × 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
Serving: 1sliceCalories: 176kcalCarbohydrates: 27gProtein: 4gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 45mgSodium: 189mgPotassium: 88mgFiber: 3gSugar: 10gVitamin A: 204IUVitamin C: 3mgCalcium: 31mgIron: 1mg
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