The oven is firing up again and I’m too excited for all the recipes I have coming your way! Banana bread is probably my favourite thing to bake, so naturally I’m kicking off baking season with a new variation on this classic cake – raspberry vanilla banana bread. Always simple to prepare, tender and moist without being overly sweet, banana bread is the perfect cake to have with a cup of strong coffee or herbal tea. As we’ve got a few weeks of summer berries left, I’ve thrown in some fresh raspberries and boy does this cake deliver!
This raspberry vanilla banana bread has a soft crumb and moreish topping of lightly toasted almonds and extra juicy raspberries. I’m already planning to toast my next slice and slather it in almond butter.
If you follow me on Instagram you probably remember the blueberry banana bread I made at the start of the year. This recipe is similar, but with a few tweaks to make it even more delicious! Still sugar and dairy free and can easily be made gluten free by subbing plain flour for a regular gluten free blend, or tiger nut flour – my fave gluten free flour to bake with.
It comes together in one bowl and contains loads of wholesome ingredients with fresh almonds, two bananas and raspberries in the batter. If you don’t have fresh almonds, you can sub with more flour, but the almonds work really well with the raspberries and make for a lighter crumb.
If you’re new to baking, give this banana bread a go. In my experience they are very hard to get wrong and you don’t have to be too spot on with the measurements which I love. Be sure to use very spotty, ideally black bananas, they make for the best cakes.
I even look for spotty, brown bananas at the market, I think the guys there think I’m mad, but they’re so much sweeter and easier to digest when they’re starting to brown. If a banana is starting to turn, you can peel it and pop it in the freezer ready to use in recipes like this, or store it in the fridge to get a few more days out of it. Waste not, want not, right? I can’t stand food waste so always save my bananas, however ‘past it’ they look.
Talking of which, I’m off to an exciting event this weekend to help discuss ways to reduce food waste. My head is already buzzing with ideas, I can’t wait! Follow along on Instagram to find out more.
Recently I asked if you wanted more baked or no bake recipes and baked won, so I’ll be working hard on some more recipes for Autumn. Let me know if you have any special requests!
I hope you enjoy this bread, friends! If you make it please feel free to leave me a comment below, or take a snap and tag me @bos.kitchen on Instagram! I love seeing your recreations and would love to share them on my feed.
- 2 large extra ripe bananas
- ¼ cup coconut oil, melted
- ½ lemon, juiced
- 2 tsp vanilla
- 1.5 cups ground almonds
- 1.5 cups plain flour (or sub plain gluten free flour)
- 1 tbsp baking powder
- ¼ tsp baking soda
- ½ cup dairy free milk
- 1 cup raspberries
- 4 tbsp flaked almonds
- Preheat oven to 180•c and line a loaf tin.
- Mash bananas in a large bowl until smooth. Add coconut oil and lemon juice to bananas and mix well.
- Add in all dry ingredients apart from the raspberries. Stir briefly to incorporate, then slowly pour in the milk until you have a thick batter.
- Mash a ¼ cup of raspberries in a cup with a fork and add to the batter along with the rest of the whole raspberries, saving some for the top. Pour into prepared loaf tin and top with remaining raspberries and flaked almonds. Bake for 1hr, until golden and a toothpick comes out clean. Allow to cool completely before cutting.
- Top with more raspberries and a little icing sugar if desired. Stores well in the fridge for up to 4 days, or slice and pop in the freezer for up to a month.