Raspberry Banana Bread Recipe

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This raspberry banana bread is a summery twist on everyones favorite way to use up over ripe bananas, and it’s delicious for breakfast, lunch or dessert.

Hi! My name is Charlie, and I am really excited to share this recipe with you today! Since I started blogging my clean eating journey at The Kitchen Shed I have really loved finding clean versions of my favorite baked treats. Banana bread has been one of the easiest recipes to ‘clean up’ because even a whole food version still tastes delicious. I really love banana bread for so many reasons. Firstly it is a great way to use up over ripe bananas and secondly it is really quick and easy to make. (Even I can make it and I am no baker!).

A few slices are cut and laying next to this loaf of Clean Eating Raspberry Vanilla Banana Bread.


Clean eating baked goods do not last quite as long as refined versions. However, I keep clean eating banana bread fresh for about 3 days. I store my banana bread in an airtight container, unsliced to keep it fresher for longer.


Banana bread freezes really well especially if it is sliced, wrapped and frozen in individual portions. This raspberry vanilla banana bread does not freeze as well as a plain banana bread. When you freeze and thaw raspberries they can break down and make the banana bread soggy. For that reason, I do not freeze this recipe and enjoy it fresh instead.

An overhead view of a full, uncut loaf of this Clean Eating Raspberry Vanilla Banana Bread.


Absolutely! Blueberries work really well in banana bread especially if you add some ground cinnamon to the mixture! I also like to put raisins or dried cranberries in my banana bread too.

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A few slices are cut and laying next to this loaf of Clean Eating Raspberry Vanilla Banana Bread.

Clean Eating Raspberry Banana Bread Recipe

A delicious way to use up your ripe bananas!
5 from 2 votes
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Course: Breads, Dessert
Cuisine: American, English
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 8 slices
Calories: 266kcal
Author: Tiffany McCauley


  • 1 ½ cups whole wheat flour
  • 2 tsp. baking powder
  • ½ cup melted butter (or coconut oil)
  • 3 medium overripe bananas
  • 2 medium eggs
  • 4 tbsp. maple syrup
  • 1 tsp. pure vanilla extract
  • 1 cup fresh raspberries


  • Preheat the oven to 325* Fahrenheit and lightly grease a loaf pan.
  • Whisk together the flour and the baking powder in a large bowl and set to one side.
  • Gently melt the butter over a low heat.
  • Mash up the bananas with a fork and add the melted butter, eggs, maple syrup and vanilla extract. Mix together well.
  • Pour the banana mixture into the bowl of flour and mix until just combined.
  • Add the fresh raspberries and stir until evenly distributed.
  • Pour the banana bread batter into the loaf pan and bake in the oven for 40 minutes until golden brown and cooked through.
  • Allow to cool on a wire rack before slicing and serving.


Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.


Serving: 1slice | Calories: 266kcal | Carbohydrates: 34g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 77mg | Sodium: 122mg | Potassium: 421mg | Fiber: 5g | Sugar: 11g | Vitamin A: 450IU | Vitamin C: 7.8mg | Calcium: 85mg | Iron: 1.4mg

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Who me?
I'm Tiffany, a cookbook author, food lover, mom, and writer for MSN and the AP Newswire.
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  1. Can you substitute almond flour for the whole wheat flour?

    1. Elaine – No, because there is no gluten in the almond flour to hold it together. You would have to reformulate the entire recipes for using almond flour. Sorry. 🙁

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