Sensational Raspberry Banana Bread (with coconut sugar)

The perfect brunch would definitely include this irresistible raspberry banana bread. It’s so quick and easy to make and it always turns out just like I would expect banana bread to taste but with a boost in flavor from the raspberries.

This raspberry banana bread is sooo good you guys. But I am not going to sit here and tell you how incredibly delicious this bread tastes. See for yourselves…

I just love how moist this bread is because it tastes like I spent hours on it when in reality it comes together so quickly. Easy peasy banana squeezy. The hardest part about this raspberry banana bread is waiting for those darn bananas to ripen until they begin to have all those black spots on them.

For anyone who feels they don’t have time for breakfast, this is the way to do breakfast! Just grab a quick slice of this raspberry banana bread and that’s that. The kids love it too! They would eat it all in one sitting if I let them and I am running out of hiding spots. Whether it’s breakfast, a quick snack in the afternoon or dessert, this bread is your answer!!

How are you doing after setting your clocks forward? A little sleep deprived, eh? I definitely am. So get those ovens preheating and make this raspberry banana bread to have a week of on-the-go breakfasts that taste like a TEN!

Spring is coming soon! It sure doesn’t feel like it yet, though. March is a weird month sometimes. It’s been crazy cold this year and the wind, ugh! However, here I am baking and cooking like we are in the middle of spring in hopes that the weather will soon start to feel like spring is in the air.

That’s why I am snacking on this delicious and out of this world raspberry banana bread like I’m all ready for Easter brunch. Life is good, the weather could be better, but this bread as-good-as-cake in my mind has got my mind in the clouds.

Baking is an art. Cooking is too, but you are allowed to make a mistake here or there without it causing any damage. Baking is completely different. Add too much of an ingredient or too little and you are gonna know it. It can be so frustrating but so rewarding when you get it right. So definitely keep that in mind when you are baking and measure your ingredients carefully.

When this bread came out of the oven, I was jumping for joy. LITERALLY. I almost didn’t want to eat it because it was so beautiful. Almost.

I totally loved capturing this bread with my camera. It looked good no matter what I did. My kids (and husband) were getting pretty antsy because I was taking so long. All I was worried about was getting that perfect photo and they were just worried about eating it in the next two seconds.

In my opinion, this bread is worth the wait. YUMMM!

Ingredients

All-purpose flour
Coconut sugar
Baking soda
Salt
Bananas
Raspberries
Butter
Eggs
Greek Yogurt
Vanilla

Sensational Raspberry Banana Bread (with coconut sugar)

Megan

The perfect brunch would definitely include this irresistible raspberry banana bread. It's so quick and easy to make and it always turns out just like I would expect banana bread to taste but with a boost in flavor from the raspberries.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Bread, Breakfast

Ingredients

  

• 7 tablespoons coconut sugar
• 2 cups all-purpose flour*
• 3/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 3 large very ripe bananas
• 6 tablespoons unsalted butter melted and cooled
• 2 large eggs
• 1/4 cup plain whole-milk greek yogurt
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries halved

Instructions

 

• Adjust oven rack to lower-middle position and preheat to 350℉. Grease 8 1/2 x 4 1/2 inch loaf pan. Grind coconut sugar in coffee grinder or small food processor until fine and powder-like. Takes about 1-2 minutes.
• In a large bowl, combine coconut sugar, flour, baking soda, and salt. Whisk together until well incorporated.
• In a separate bowl, add the peeled bananas. Mash with a fork. Add the melted butter, eggs, yogurt, and vanilla. Whisk together well.
• Add the banana mixture to the flour mixture and gently fold in until just combined working out any flour pockets. Gently fold in raspberries.
• Scrape batter into prepared loaf pan. Bake until golden brown and a toothpick inserted into the middle comes out clean or a few moist crumbs about 55-65 minutes. Rotate pan halfway through baking time.
• Let bread cool in pan for 10-15 minutes and remove from pan and let cool completely on a cooling rack for an hour and a half before cutting into it.

Notes

Recipe lightly adapted from America's Test Kitchen Naturally Sweet Cookbook.

*When measuring out flour, use a spoon to scoop out flour and add to a measuring cup and then level off with a knife rather than scooping it out with the measuring cup.

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