Banana Raspberry Bread

Sweet and summery, I truly love this pretty raspberry banana bread! I have so many banana bread recipes on this website - from gluten free banana strawberry bread to gluten free rhubarb banana bread to a simple oat flour banana bread, you're sure to find something you love - but this one is truly special.

Tuck firm, fresh raspberries into a one-bowl batter that's made with your choice of gluten-free oat flour or whole wheat pastry flour and spiked with warming cinnamon. I came up with this loaf because, as usual, I had a couple of extra-ripe bananas on the counter. My daughter's friend had come over for a play date, and her parents gifted us with raspberries - thus, banana raspberry bread!

This is a lovely loaf for summer mornings, easy to put together, and it makes the house smell amazing. You can even reduce the amount of sugar a little bit if your bananas are very ripe. Or, try maple syrup to sweeten instead of sugar. A rustic, laid-back, and utterly delicious bake that feels just right for those lazy, warm days.

Why This Banana Bread is So Special

Banana bread, banana bread, I love thee. I have so many favorite recipes (a gluten free blueberry banana bread is another seasonal favorite), but this raspberry-flecked loaf has a special place in my heart. First off:

• You don't find this version everywhere. Honestly, I love throwing in fruit to my banana breads! And, this is not an everyday combo - though it should be! Another reason I love baking at home is that I can experiment as much as I want. Raspberries and bananas are a natural combo, and it shines in this recipe.
• It's adaptable. Like nuts? Throw in ½ cup of chopped walnuts. Want a bit of chocolate? Yes please! Add ½ cup of semisweet chocolate chips or chopped chocolate.
• Gluten-free or not. Need to keep gluten-free? Make this with naturally gluten-free whole grain flour. Don't need to stay gluten-free? Great, make it with your choice of whole wheat flour. Either version is super delicious.

Ingredients Needed

Here's a look at what goes into this banana raspberry bread. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Bananas - Use very ripe bananas for the most flavor and sweetness.
• Eggs - Large or medium eggs are best.
• Oil - You can use any oil here, like canola, vegetable, avocado, or melted coconut oil.
• Flour - I prefer to use whole grain flour here for extra fiber and whole grains. For a gluten-free loaf, use oat flour or brown rice flour. Or use whole-wheat pastry flour, whole-wheat flour, or spelt flour.
• Granulated sugar
• Baking powder - A lot of banana bread recipes call for baking soda, which I really do not prefer (I feel like I can taste it if it's a bit more than minimally added). Baking powder makes this loaf rise beautifully; no need for baking soda.
• Ground cinnamon - Or swap ginger.
• Salt - Use fine sea salt or table salt.
• Raspberries - I prefer fresh raspberries; see my note lower down.

Can I Use Frozen Raspberries?

Short answer: yes, in a pinch. Longer answer: try to use fresh raspberries if at all possible because they will hold their shape so much better in the bread. My preference is for firm, fresh raspberries because frozen raspberries can disintegrate into the batter when mixed in. They also may add excess moisture. So my recommendation is to use fresh raspberries, though if you're in a bind, you can use frozen. Just mix them in very gently.

Tips & Recipe Notes

• Can I use frozen bananas? Absolutely. A great way to save ripe bananas is to freeze them in a freezer-safe bag. When you're ready to bake, take out as many bananas as you need, thaw in a bowl, and drain any liquid before mashing them up.
• Reduce the sugar. If your bananas are very, very ripe and sweet, you can reduce the sugar by ¼ cup (so, ½ cup of sugar). You can give the batter a very small taste test to determine when you do need the full ¾ cup of sugar.
• Rest the batter. Don't turn the oven on until you have assembled the batter. While the oven is preheating, the flour will have time to hydrate, making for a softer, better crumb after the loaf is baked. This is true whether you are using gluten-free oat flour or whole wheat flour; whole wheat flour also benefits from a rest before baking.
• Can I use all-purpose flour? Yes, of course! Use 2 cups of all-purpose flour for the whole grain flour.
• Try other spices. Instead of cinnamon, use ground ginger or cardamom.
• Plus vanilla. Stir in 2 teaspoons of pure vanilla extract or vanilla bean paste when putting together the batter.
• Make it refined sugar-free. Substitute coconut sugar or maple syrup for the granulated sugar.

Proper Storage

Make sure to let your quick breads and muffins cool completely before wrapping them up or placing them in a storage container; if still warm, they may get soggy!

• Counter - Wrap the loaf in plastic or foil, or place it in a sealable bag or airtight container, and keep it on the counter for up to 3 days.
• Fridge - Place the bread in the fridge and store it for up to 5 days. You can eat it straight from the fridge, let it warm to room temperature, or toast it in a toaster or oven.
• Freezer - Wrap individual slices of bread in plastic wrap, place them in a freezer-safe, sealable bag, and store them in the freezer for up to 3 months. Or, wrap the whole loaf in a layer of plastic wrap, then foil, and freeze it for up to 3 months. Thaw the bread in the fridge before serving.