Go Back
–+ servings

Banana and Raspberry Bread

Michelle @ Sunkissed Kitchen
This healthy gluten free loaf is the perfect banana bread -- lightly fruit sweetened, and studded with summer raspberries and dark chocolate chips. The perfect healthy banana bread for all occasions.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 279 kcal

Ingredients
  

  • 1/2 cup almond milk unsweetened
  • 1/4 cup coconut oil virgin
  • 5-6 medjool dates 3 ounces, pitted
  • 3 bananas ripe (12 ounces peeled)
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 teaspoons baking powder
  • 1/2 teaspoons baking soda
  • 1/2 teaspoon sea salt
  • 1 1/2 cups oats gluten free, if necessary
  • 1 cup almond flour
  • 1 1/2 cups raspberries fresh or frozen
  • 1/3 cup dark chocolate chips plus more for topping

Instructions
 

  • Preheat oven to 350 degrees F.
  • Add oats to a blender, and process to form a fine flour. I find that store bought oat flour is too fine and gives breads a slighly sandy texture, so I recommend grinding your own for this recipe. Set oat flour aside and rinse blender.
  • Add almond milk and dates to the blender. Warm coconut oil until its liquid and slightly warm. Warming it ensures it doesn't solidify when mixed with the cold ingredients.
  • Process the dates, milk and oil until it becomes a very smooth paste. Set aside.
  • In a large mixing bowl, add bananas and mash with a fork. Leave some texture to the bananas. Since this recipe is fruit sweetened, it's very important to use ripe and sweet bananas.
  • Add the eggs, baking powder, baking soda and sea salt, along with the date paste, to the bowl with the bananas, and stir to combine.
  • Add the oat flour and almond flour, and stir just until there is no more dry flour.
  • Add the raspberries and dark chocolate chips, and gently fold into the batter.
  • Line and loaf pan (8 1/2x4 1/2x2 1/2) with baking paper, and add batter to the pan. Sprinkle additional oats and chocolate chips on top, if desired.
  • Bake for 50 minutes-1 hour, until the center of the loaf is set. Allow to cool before slicing.
  • This bread is delicious served warm or cold. Store sealed tight in the refrigerator for up to a week, or in the freezer up to 2 months.

Nutrition

Calories: 279kcalCarbohydrates: 33gProtein: 6gFat: 14gSaturated Fat: 7gCholesterol: 32mgSodium: 208mgPotassium: 412mgFiber: 5gSugar: 15gVitamin A: 95IUVitamin C: 7.8mgCalcium: 117mgIron: 1.6mg
Keyword banana bread, gluten free bread, healthy banana bread
Tried this recipe?Let us know how it was!