Raspberry Banana Bread Recipe
This raspberry banana bread is a summery twist on everyone’s favorite way to use up overripe 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 overripe bananas and secondly, it is really quick and easy to make. (Even I can make it and I am no baker!).
How Long Does Banana Bread Last?
Healthy baked goods do not last as long as refined versions. I keep banana bread fresh for about 3 days. I store my banana bread in an airtight container, unsliced to keep it fresher for longer.
Can You Freeze Banana Bread?
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 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.
Can You Swap Raspberry For Other Fruit?
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.
About The Ingredients
Whole wheat flour – Not whole wheat pastry flour. This must be regular whole wheat flour.
Baking powder – Make sure it’s fresh so it does its proper job.
Melted butter – Or virgin coconut oil.
Overripe bananas
Eggs – Room temperature eggs work best.
Maple syrup – The real stuff. Not pancake syrup.
Pure vanilla extract – Not vanilla flavoring.
Fresh raspberries
How To Make Raspberry Banana Bread
Preheat the oven to 325℉ 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.
Storage
Wrap this well and store it in an airtight container in the fridge for up to 5 days.
Freezing
This will freeze if wrapped well for up to 4 months.
Reheating
You don’t have to reheat this, but you can thaw it in the fridge for 24 hours from frozen.
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More Sweet Bread Recipes
Raspberry Banana Bread Recipe
Ingredients
- 1½ 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
Instructions
- Preheat the oven to 325℉ 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.
Notes
Nutrition
Recipe from the Gracious Pantry® archives, originally posted on 5/28/2019.
Can you substitute almond flour for the whole wheat flour?
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. 🙁