Raspberry and Banana Bread - Gluten-free and Vegan

Raspberry and Banana Bread

Gluten-Free and Vegan

This is such an easy recipe as well as tasting so good - you can't go wrong with bananas and raspberries. You can toast it, serve it with a variety of condiments, it's vegan and gluten-free and you can freeze it. 

Raspberry and Banana Bread

1 ½ cups (350g) mashed banana

½ cup (125ml) vegetable oil

½ cup (125ml) soy milk (or any other dairy-free milk)

2 ½ cups (335g) gluten-free self-raising flour

1 cup (200g) brown sugar

½ teaspoon baking soda

1 cup (80g) desiccated coconut

1 cup (150g) frozen raspberries (you could use blueberries or chopped pear)

Preheat oven to 180 degrees C. Grease a loaf tin; line the base and long sides with baking paper.

Combine mashed banana, oil and milk in a small bowl. Combine sifted flour, sugar and baking soda with coconut in a large bowl. Make a well in the centre. Pour banana mixture into well; stir to combine. Fold in raspberries until just combined. Spoon mixture into pan; smooth the surface.

Bake bread for about 1 hour 15 minutes or until a skewer inserted into the centre comes out clean. Stand bread in pan for 5 minutes before turning onto a wire rack to cool.

You can serve this with caramelised banana and maple syrup for a real treat. Melt 20g or butter or dairy-free spread in a frying pan over a high heat. Add diagonally sliced bananas and cook for 1 minute each side or until caramelised.

The bread can be toasted.

You can freeze portion –sized pieces in an airtight container for up to 3 months.