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Raspberry banana bread

raspberry banana bread

This raspberry banana bread is one of those recipes that as soon as I see them, I go out to buy the ingredients. In this case, I went to the market to buy raspberries. I was very curious about the raspberry, banana and chocolate mix.

Well, it didn’t disappoint us. I cannot tell you how much this raspberry banana bread can last, because it lasted less than 48 hours at home (and it is not that small).

I found the recipe on BakerbyNature.com blog and changed a couple of tings ;-).


  • 1 1/2 cup /180 g whole wheat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/4 ground nutmeg
  • 1/3 cup /70 g brown sugar
  • 1/4 cup /50 g coconut oil
  • 1/4 cup /70 g Greek yogurt
  • 2 eggs
  • 1 tsp vanilla extract
  • 3 very ripe bananas
  • 1 cup / 250 g lamponi
  • 1/2 cup /40 g dark chocolate chips (optional)


  1. Turn on the oven 350°F / 180°C.
  2. Line a plumcake mold with parchment paper or use a silicone one.
  3. In a bowl, mix dry ingredients: flour, salt, baking soda, baking powder, nutmeg, cinnamon and sugar.
  4. In another bowl, mix coconut oil, yogurt, eggs and vanilla.
  5. Peel bananas and smash them with a fork. Add them to the liquid ingredients. Add the dry ingredients and mix just until well combined.
  6. Add raspberries and chocolate chips and mix gently.
  7. Pour the mixture into the pan and bake for about 1 hour – or until inserting a toothpick, it comes out clean.
  8. Let it rest 15 minutes before removing it from the pan to a rack to cool completely.
  9. Buon appetito!

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