This raspberry bread is a sweet and tender quick bread loaded with raspberries and sweetened with banana! Raspberry bread is the perfect dessert, afternoon tea, or even a cheeky breakfast!
I love a good quick bread- banana chocolate chip bread and blueberry banana bread are some of my favorites. This sweet and slightly tart raspberry banana bread is the perfect use of fresh or frozen raspberries, so it is perfect to bake year-round!
It’s often assumed that raspberries are a seasonal kind of fruit, and raspberry recipes are only reserved for the warmer months. Luckily frozen raspberries are available year round, and are extremely affordable and taste just like the fresh kind! That’s a good thing, because you will LOVE this raspberry bread.
It’s moist, and with a tender crumb, and full of delicious raspberry flavor! The addition of banana gives it that added sweetness, without being overpowering. For such a tender loaf, you will love that that this quick bread is made without eggs or dairy!
How do you make a raspberry banana bread?
- All purpose flour– You can also use gluten free flour, if you’d like this bread to be gluten free.
- Sugar of choice– White sugar, brown sugar, coconut sugar, or even sugar free subs can work.
- Salt– Brings out the sweetness.
- Baking soda– Ensures the bread rises beautifully, and keeps the center fluffy.
- Bananas– Mashed, overripe bananas. The riper the bananas, the sweeter your raspberry bread will be.
- Butter– Use a vegan butter from a block, and not from a tub. You can also use vegan margarine, but it will not come out as tender.
- Vanilla extract– A must for any good baked good!
- Milk of choice– I used unsweetened almond milk, but feel free to use oat milk or even soy milk.
- Apple cider vinegar– works with the baking soda and milk to replicate the texture that would be expected from eggs.
- Raspberries– fresh or frozen raspberries. There is no need to thaw out the raspberries before adding it in.
- Chocolate Chips– Optional, but gives a fabulous burst of chocolate throughout.
Start by mixing your dry ingredients in one bowl and your wet ingredients in another bowl. Combine the two together, before folding through your raspberries. Bake for 40-45 minutes, or until a skewer comes out clean. Allow the bread to cool in the pan completely, before slicing up.
FAQ’s about raspberry bread
How ripe should bananas be for this bread?
Traditionally, overripe bananas are best for banana bread recipes. However, I’ve found bananas that are ripe and not overly spotty to be the best. They help hold the recipe together and tend not to sink once out of the oven.
Fresh or Frozen Raspberries?
Using fresh raspberries are best, as they will not ‘bleed’ into the batter too much once baked. They will also not change the texture of the banana bread.
You can use frozen raspberries, but do not thaw them out prior.
How do you ensure the bread is super moist?
This banana and raspberry bread recipe is eggless, so underbaking it isn’t technically an issue. However, if you underbake it too much it will fall apart and seem undercooked in the center.
The key to keeping the bread moist is to NOT open the oven until the 40-minute mark. Once it hits 40 minutes, remove from the oven and insert a skewer to see if it comes out clean. If the bread starts to sink slightly, it means it is still not cooked. When a skewer comes out nicely clean, remove from the oven and allow the raspberry and banana bread to cool in the pan for 15 minutes.
Can I make this sugar free?
Yes, if you’d like to make this a refined sugar free quick bread, use monk fruit sweetener or erythritol as the sugar of choice.
Can I make this bread low carb and/or grain free?
It’s not recommended to replace the flour with a grain free alternative, like almond flour or coconut flour.
What you can do is make a flourless banana bread and fold through 1/2 cup raspberries into the batter.
Storing and Freezing Tips
- To store: Raspberry bread should be stored in a sealable container or covered in plastic, in the refrigerator. It will keep well for up to 1 week.
- To freeze: Place slices of the bread in a ziplock bag and store it in the freezer for up to 6 months. Thaw overnight in the refrigerator or zap in the microwave for 30 seconds.
More delicious sweet breads to try
- Zucchini Chocolate Chip Bread
- Cinnamon Swirl Bread
- Lemon Loaf
- Double Chocolate Banana Bread
- Carrot Cake
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- 2 cups all purpose flour gluten free, if needed
- 1 cup sugar white, brown, coconut, or sugar free subs
- 1/4 teaspoon salt
- 3/4 teaspoon baking soda
- 1/2 cup butter vegan or standard, melted
- 1/4 cup milk of choice I used unsweetened almond milk
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 1/2 cups banana mashed (approximately 4 bananas)
- 1/2 cup raspberries fresh or frozen
- 1/4 cup chocolate chips of choice optional
- Preheat the oven to 180C/350F. Line a 9 x 4-inch loaf pan with parchment paper, and set aside.
- In a large mixing bowl, add your dry ingredients and mix well. Slowly add your wet ingredients, and mix until just combined. Fold through your raspberries and chocolate chips.
- Transfer the batter to the lined pan. Top with extra chocolate chips and raspberries. Bake for 45-50 minutes, or until a skewer comes out clean from the center.
- Allow the bread to cool in the pan completely, before slicing up.
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how do I make flax eggs
Combine 1 tablespoon of ground flaxseed with 2.5/3 tablespoons of water and let sit for 10 minutes, for a gel to form.
Was great I even subbed the 2 cups almond flour for 1.5cups S/R flour and 1/2 cup desiccated coconut .
Great tasty recipe .
So glad the substitutions worked well for you! 🙂
I was wondering if I could replace the raspberries with blueberries or strawberries for different types of bread? This recipe looks amazing, I can’t wait to try it out 🙂
Hiya! Would this work with wholemeal flour? Or would that make it too dense? 😊
I don’t see why not 🙂
Really great recipe. Very tasty. Very popular with friends and family.
The bake took a lot longer for me, almost 90 minutes. I have made a few now and they always take a lot longer to bake, has anyone else found this?
Hi Victoria- Wowza, that is so much longer! Could it be the oven or tin size you used?