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Banana/Raspberry Bread

Easy moist and fluffy banana bread filled with raspberries.
Prep Time 10 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 25 mins
Course Baked Goods, Pies and cakes, Side Dish
Cuisine Vegan
Servings 10 slices


  • 5 overipe bananas I used medium bananas
  • 4 tbsp coconut oil
  • 2 tbsp flax seed
  • 1 tsp backing powder
  • 1 tsp backing soda
  • 1 tsp spirulina (optional)
  • 1/2 cup raw cane sugar
  • 2 cups flour
  • 3/4 cup raspberries
  • 1 tsp cinnamon
  • 1/2 lemon juice


  • Preheat your oven to 175 degrees Celcius or 350 Farenheit Add the bananas, sugar, lemon juice, flax egg (2 tbsp flax seeds and 4 tbsp water) and coconut oil to a bowl and mix it with a fork. When everything's mashed together you You can mix all the dry ingredients in another bowl and add them to the wet ingredient or add them to a sifter and sift them on top of the wet ingredients. fold everything together with a spatula until all the dry ingredients have incorporated. At this point you can add the raspberries and fold them into the mixture. Be sure to fold and not to over mix the batter.
  • Add the mixture to a baking dish covered with parchment paper or greased with some oil and top with some raspberries. I used a deep dish because the bread will rise and double in size.
  • Place the dish in the oven and bake for approximately 75 minutes. Be sure to stick a skewer in the middle to see if it comes out clean, if not you should leave the bread and check every couple of minutes. Once the skewer comes out clean you can remove it from the oven. Let it cool completely before cutting it, otherwise it'll break and crumble. Enjoy! :)