Healthy Banana Raspberry Bread
An easy recipe for delicious banana bread loaded with fresh raspberries and studded with chocolate chips! Moist on the inside, tender on the outside, you won't believe this healthy banana and raspberry bread recipe is eggless!An easy recipe
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 12 Slices
Preheat the oven to 180C/350F. Line an 8 x 4-inch pan with parchment paper and set aside.
In a large mixing bowl, combine your dry ingredients and mix well. In a seperate mixing bowl, add your bananas, flax eggs, melted coconut oil, and vanilla extract and mix well.
Combine your wet and dry ingredients and mix well. If the batter is too thick, add some milk or maple syrup. Fold in your half your chocolate chips and raspberries using a rubber spatula.
Transfer the batter to the lined pan. Top with remaining chocolate chips and raspberries. Bake for 45-55 minutes, checking around the 40-minute mark. Once a skewer comes out clean, remove from the oven.
Allow the banana and raspberry dark chocolate bread to cool in the pan for 15 minutes, before transferring to a wire rack to cool completely.
* Only add the granulated sweetener if you prefer a sweeter bread.
Be sure to add some milk if your banana and raspberry bread batter is too thick.
Healthy Banana Raspberry Bread should be stored in the fridge and will keep well for 5 days, in a sealed container.
Banana and raspberry bread is freezer friendly and will keep fresh for 2 months.
Serving: 1Slice | Calories: 143kcal | Carbohydrates: 8g | Protein: 12g | Fat: 8g | Fiber: 4g | Vitamin A: 100IU | Vitamin C: 1.7mg | Calcium: 20mg | Iron: 0.4mg