Give this recipe a try and follow along with the video!
Ingredients
2 cups of plain flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup dairy free butter
3/4 cup brown sugar
2 large eggs
1/3 cup almond milk
3 mashed bananas (very ripe)
1 cup frozen raspberries
1 teaspoon vanilla extract
optional: flaked almonds
Method
Preheat oven to 180 degrees. Grease a 9x5-inch baking pan with dairy free butter and set aside.
Place flour, baking powder, salt and cinnamon in a large bowl. Stir together until combined.
In a medium bowl, place in the dairy free butter and brown sugar. With a hand held electric beater, beat together for about 2 minutes until mixture is light and creamy. Slowly add the eggs, almond milk, vanilla and mashed bananas until combined. Turn off the beaters and fold in the frozen raspberries into the wet mixture.
Pour the mixture into the large bowl with the combined dry ingredients. With a spatular, fold the batter together slowly until it is well combined. Be careful not to over mix.
Pour the batter into the prepared baking pan and bake in the oven for 60 minutes. Insert a skewer into the centre of the bread to check to see if it cooked all the way through, it will come out clean when the bread is done. Remove the bread from the oven and allow to cool.
Once bread is cooled, slice to desired thickness and enjoy!
Note: Banana and raspberry bread tastes best on day 2 after the flavours have settle. The bread will last up to 1 week when stored in the refrigerator.
Write a comment if you try this recipe yourself!
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