Raspberry Banana Bread – Gluten Free & Dairy Free!
I’ve been battling crazy allergies the past few days, which makes my eyes super drowsy, but my brain is still in normal mode. Every time I hopped on the computer to check emails or write, my eyes started watering, and I decided to give up on it. Instead, I decided to get creative in the kitchen, and I needed to because I had two bundles of bananas browning on the countertops. I chopped most of them up for the freezer, but put a few aside to make a delicious gluten-free raspberry banana bread! Ohhhhh & it’s decadent!
Last night, I made a cup of lemon tea and enjoyed this banana bread while watching the trainwreck Bachelor finale. If you all watch, can we talk about Peter’s mom for a second? Omg, I’d be mortified if my mom acted like that. If I were Madi, I’d be running for the hills. I know this post is about banana bread, but I had to put this out there 😆
okkk no more Bachelor talk, I promise! Back to the banana bread.
If banana bread isn’t your thing, this recipe works for muffins as well. I’m usually a muffin over bread type of gal because they are easier for on-the-go, but sometimes you just have to go for the loaf! 💜 I have my mom coming over today to help me with some flower stuff, so I’m excited for her to try this recipe out. Raspberries and bananas are two of her favorite things. It’s a surprising combo I didn’t realize I needed in my life.
Banana bread is always a great recipe to make since most of the time, I already have all the ingredients in my house. If you don’t plan on making the recipe gluten-free, you can sub the gluten-free flour for regular all-purpose flour and omit the tapioca flour.
I love that this recipe is so easy and quick to make! You don’t need an electric mixer, only a few mixing bowls.
Not a raspberry fan? Just leave them out, or sub them for chocolate chips or walnuts!
I mean, how perfect does that look? It was hard waiting on this angel to cool down. I wanted to dive right in!
Preheat oven to 350
In a large mixing bowl, add the all-purpose gluten-free flour (I always use Bob’s Red Mill), tapioca flour, sea salt, cinnamon, baking soda, baking powder, and set aside.
In a separate bowl, add the peel bananas and smash with a fork until it’s lump-free.
You could always use the blender if you wanted a smoother consistency. Add the egg, brown sugar, vanilla, and honey to the mashed bananas and mix well.
Add the banana mixture to the flour bowl and mix well. Pour in the melted coconut oil and combine.
Fold in your raspberries, or ingredients of your choice.
Add mixture to a greased 9×5 loaf pan. Drizzle honey on top for a sweet glazed texture!
Bake 45-50-minutes, or until your toothpick comes out clean. If the outsides cook faster than the middle, add tinfoil to the sides to prevent burning.
Allow the bread to cool down for an hour before slicing. And enjoy!
The bread’s texture is my ideal banana bread. It’s moist (sorry for those of you who hate that word) yet fluffy! I can’t wait to have a slice with my eggs for breakfast this morning. Even Kyle, who isn’t a huge fruit for dessert kind of guy, LOVED this bread. He asked me to give it away so he’d stop eating it 😂
Raspberry Banana Bread
- 1 1/2 Cup All-Purpose Gluten-Free Flour
- 1 Tbsp Tapioca Flour
- 1/2 Tsp Sea Salt
- 1/2 Tbsp Ground Cinnamon
- 1 Tsp Baking Soda
- 1 Tsp Baking Powder
- 4 Large Bananas
- 2 Tsp Vanilla
- 1 Large Egg
- 3 Tbsp Honey
- 1/4 Cup Brown Sugar
- 1 Tbsp Melted Coconut Oil
- 1 Cup Raspberries
Preheat oven to 350-degrees.
Grease a 9x5 loaf pan with coconut oil.
In a large mixing bowl, sift the all-purpose flour, tapioca flour, cinnamon, baking soda, baking powder, and sea salt together.
In a separate mixing bowl, mash bananas with a fork. Mix in the egg, brown sugar, vanilla, and honey.
Add the banana mixture to the flour bowl and combine. Mix in the coconut oil.
Fold in the raspberries and pour the batter into the loaf pan.
Drizzle honey on top, and bake for 45-55 minutes.
If the sides cook faster than the center, add tin-foil to the sides to prevent the loaf's edges from burning.
Allow the bread to cool for an hour before slicing.
Store in the fridge, freezer, or counter!
I hope you all enjoy this recipe! 😊 And don’t forget to tag me if you make it! I love seeing and sharing your recreations. Well, it’s time for me to get out and enjoy this 75-degree day! Yes, you heard that right! 75-degrees today! 😊
Questions for you!
- Muffins or bread?
- What do you like to add to your banana bread?
- What are some of your favorite spring recipes to make?