Love Banana Bread? This easy Banana and Raspberry Bread will become your new favourite recipe! This light and fluffy loaf can be ready to enjoy in just over one hour and requires just a few easy ingredients to make. It can also be be baked in mini loaf tins (perfect for lunch boxes) and frozen. Both regular and Thermomix instructions are also included.
If you are looking for a way to use up frozen or fresh raspberries, this recipe is for you!
Why you will love this recipe:
Versatile – you can bake this recipe in mini loaf tins which makes it great for the kids lunch boxes.
Simple ingredients – only a few ingredients are needed to make this recipe and you can modify it based on what you have.
Freezer friendly – you can store any leftovers in the fridge for up to two months.
Ingredients:
Please note you will find the full list of ingredients and method in the recipe card below.
To make this Banana and Raspberry Bread you will need the following ingredients: Self-raising flour – you can also use plain flour and add 2 teaspoons of baking powder if you wish. Alternatively, you may wish to use wholemeal flour, you will need to add two teaspoons of baking powder to help your loaf rise. Either fresh or frozen raspberries can be used. Finally, butter can be substituted for the coconut oil if you prefer.
How to make Banana and Raspberry Bread
Step 1. Place the coconut oil, banana, eggs and vanilla extract into a bowl and mix well to combine.
Step 2. Add the self-raising flour, sugars and cinnamon and stir until the mixture has just combined.
Step 3. Add the raspberries and gently fold through the mixture.
Step 4. Transfer the batter to a loaf tin which has been lined with baking paper. Sprinkle extra raspberries over the top if you wish.
Step 5. Place into the oven and bake until golden and cooked through when tested with a skewer.
Tips for Making this Banana and Raspberry Bread:
Although tempting, don’t use more than 200 grams of banana as this will impact the consistency of the loaf.
You can use fresh or frozen raspberries in this recipe.
Switch the coconut oil for butter if you wish.
You can use mini loaf tins to cook this recipe, please note the cook time will vary.
To store, place into an airtight container and enjoy within four days.
You can freeze this recipe.
Frequently Asked Questions
Yes you sure can. If you use more than the specified quantity of bananas, the middle of your baked goods will stay soft and damp.
Lightly coat berries (fresh or frozen) in flour before adding to your recipe. This will assist preventing them falling to the bottom of your batter.
You may also enjoy these recipes:
- Banana Zucchini Bread
- One Bowl Lemon Cake
- White Chocolate and Raspberry Pudding
- Banana and Chocolate Chip Muffins
- One Bowl Chocolate Brownies Recipe
- Cheese and Corn Muffins
- Easy Coconut Loaf Recipe
- Cinnamon Popcorn
- Seedy Muesli Slice
- Nutella and Raspberry Scrolls
Banana and Raspberry Bread Recipe
Equipment
- 1 x 10 x 20cm loaf tin
Ingredients
- 1 & ⅔ cups self raising flour 220 grams
- ⅓ cup caster sugar 60 grams
- ⅓ cup brown sugar 110 grams
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 2 eggs
- ½ cup of coconut oil Liquid. 130 grams
- 2 medium sized bananas 200 grams
- ½ cup raspberries fresh or frozen
Instructions
- Preheat your oven to 170 degrees celsius (fan-forced) and lightly grease a 20cm x 10cm loaf tin.
- In a large mixing bowl, add the self raising flour, cinnamon, caster sugar and brown sugar and stir to combine. Make a well in the centre.
- Add the eggs, coconut oil, vanilla extract and mashed banana to the dry ingredients and mix together until just combined.
- Add the raspberries and gently fold through to combine.
- Pour the mixture into the prepared loaf tin and bake for 55 – 60 minutes or until the banana and raspberry loaf is cooked through when tested with a wooden skewer.
Thermomix Instructions
- Preheat your oven to 170 degrees celsius (fan-forced) and lightly grease a 20cm x 10cm loaf tin.
- Place the eggs, oil, vanilla extract and bananas (which have been quartered) into your Thermomix bowl and mix for 15 seconds on speed 6 to combine. Scrape down the sides of your Thermomix bowl and mix for a further 5 – 10 seconds on speed 4 if the mixture hasn't quite combined.
- Add the self raising flour, cinnamon, caster sugar and brown sugar to your Thermomix bowl and mix for 10 seconds on speed 5. Scrape down the sides of your Thermomix bowl and mix for a further 5 seconds on speed 5.
- Add the raspberries and gently fold through with your spatula.
- Pour the mixture into the prepared tin and bake for 55 minutes or until the Banana and Raspberry Loaf is golden on top and cooked through when tested with a skewer
Notes
- Although tempting, don’t use more than 200 grams of banana as this will impact the consistency of the loaf.
- Fresh or frozen raspberries can be used for this recipe.
- Butter can be used instead of coconut oil
- You can use mini loaf tins to cook this recipe, please note the cook time will vary.
- This loaf is best stored in an airtight container and enjoyed within four days.
- You can freeze this recipe.
Nutrition
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Vickie
Could you put oats in this? What do you think the measurements would be?
Lauren Matheson
Hi Vickie, you could put oats in this recipe if you wish, I would probably just sprinkle them over the top before baking. If you add them to the mixture it will dry it out. I hope that helps 🙂
Linda
This is my new go to loaf recipe… I have made it 3 times in the last 2 weeks, so easy and tasty…. love it… thanks Lauren