Banana and Raspberry Bread

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.

We’ve had a sad and lonely packet (well about a ⅓ of a packet!) of frozen raspberries floating around our freezer for the past few months now so a couple of weekends ago, I decided to finally use them up to get rid of the pack!

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:

• Self-raising flour – you can also use plain flour and add 2 teaspoons of baking powder if you wish.
• You can use fresh or frozen raspberries.
• You can also use wholemeal flour, you will need to add two teaspoons of baking powder to help your loaf rise
• Butter can be substituted for the coconut oil if you prefer.

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.

More recipes you might enjoy:

• 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

Lauren

This easy Banana and Raspberry Bread takes no time at all to make – or eat! It is freezer friendly, great for lunchboxes and Thermomix instructions included

4.75 from 28 votes

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 55 mins

Total Time 1 hr 15 mins

Course Cakes

Cuisine Australian

Servings 10 slices

Calories 261 kcal

Equipment

• 10 x 20cm loaf tin

Ingredients

  

1x2x3x

• ▢ 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 160 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 160 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

Serving: 0gCalories: 261kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 33mgSodium: 15mgPotassium: 138mgFiber: 2gSugar: 17gVitamin A: 66IUVitamin C: 4mgCalcium: 19mgIron: 1mg

Keyword Banana Recipes, Cakes, Freezer Friendly, Lunchbox Snacks

Tried this recipe? Please leave a rating and tag me on Instagram! Mention @createbakemake or tag #createbakemake!

Looking for even more?

 You will find more great cake recipes in our ‘Cakes and Cheesecakes‘ eBook – Also available in a Thermomix version.

You can shop all the print and eBooks here.