Raspberry Banana Bread

I know everyone’s tired of seeing banana bread but what about a moist raspberry banana bread???

It’s vegan (obvi), refined sugar free and so delicious that I ‘accidently’ ate 3 slices while shooting the photographs! Opps.

Ingredients you’ll need for this banana bread

This raspberry banana bread could not be more simple with the following ingredients: 

• oat milk
• apple cider vinegar
• banana’s
• vanilla extract
• plain flour
• baking powder
• pink salt
• raspberries
• coconut oil
• coconut sugar
• baking soda

How to make these Raspberry Banana Bread:

1. Make buttermilk by combining oat milk and apple cider vinegar.
2. In another bowl mash 3 banana’s and mix in coconut sugar and melted coconut oil.
3. Carefully pour the butermilk into the banana’s mixture.
4. Mix the plain flour, baking soda, baking powder and salt together.
5. Combine the wet and dry ingrediants.
6. Pour into a loaf tin.
7. Garnish with a sliced banana and a few raspberries.
8. Sprinkle coconut sugar over the banana and raspberries and bake!
9. Serve with a glass of oat milk or coffee!

How to Store Raspberry Banana Bread

Food Advertisements by

You can store the bread in the fridge for up to 4 days when stored in an air-tight container.

Other Vegan Baked Recipes:

• Strawberry Crumble Bars
• Cinnamon Roll Twist Bread
• Self Saucing Mocha Hazelnut Pudding

Vegan Raspberry Banana Bread

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Total Time: 1 hour 5 minutes
• Yield: 6 people 1x

Print Recipe

Pin Recipe

Description

I know everyone’s tired of seeing banana bread but what about a moist raspberry banana bread???

---

Ingredients

Units USM Scale 1x2x3x

• 1 3/4 cups plain flour (250g)
• 6 tbsp coconut sugar (65g)
• 1/3 cup coconut oil, melted (see notes*)
• 3 tbsp non-dairy milk (I used Oat milk)
• 1/2 tsp apple cider vinegar
• 3 very ripe banana's (plus 1 ripe banana for decoration)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/8 tsp pink salt
• 1/2 tsp vanilla extract
• 3/4 cup raspberries (plus more for decoration)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Pre-heat oven to 180°C/ 160°C fan and line a loaf tin with parchment paper.
2. To make the vegan buttermilk mix oat milk with apple cider vinegar and set aside for 5-10 minutes.
3. Mix plain flour, baking soda, baking powder and pink salt.
4. In another bowl mash 3 banana’s and mix in the melted coconut oil and sugar.
5. Slowly mix in vegan buttermilk and vanilla extract with the mashed banana’s mixture.
6. Combine wet and dry and ingredients.
7. Fold in the raspberries.
8. Pour batter into the pre-lined loaf tin.
9. Slice remaining banana in half and press sliced side up into the batter, along with a few raspberries.
10. Sprinkles coconut sugar over the sliced banana and raspberries.
11. Bake for 50-65 minutes.

Notes

When using melted coconut oil in any recipe with a plant milk its important to use room tempreture milk and to also slowly mix in the two when combining.  If you use cold plant milk it will cause the coconut oil to go back to its natural state and you’ll have to re-melt the whole mixture in the microwave.

• Prep Time: 10 minutes
• Cook Time: 55 minutes
• Category: Breakfast
• Cuisine: American