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Raspberry Banana Bread

Since we took on a lower carb and gluten free lifestyle, I’ve avoided baking treats because I just couldn’t replicate textures and flavours. Not anymore! I discovered Bob’s Red Mill 1:1 GF Flour and decided to (very successfully) convert one of my favourite recipes using this flour, and zero carb organic sweetener “Coco Monkey” in place of nearly half the sugar called for.

You can get Coco Monkey and Ceylon True Cinnamon here in our online store:

Raspberry Banana Bread

Prep time 15 minutes
Cook time 40 minutes
Total time 55 minutes
Dietary Dairy Free, Gluten Free, Low Carb
I discovered Bob’s Red Mill 1:1 GF Flour and decided to (very successfully) convert one of my favourite recipes using this flour, and zero carb organic sweetener “Coco Monkey” in place of nearly half the sugar called for.

Ingredients

  • 2 cups flour (I used Bob’s Red Mill 1:1 GF Flour)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda (alum free)
  • 1/2 teaspoon salt
  • 1 teaspoon ceylon true cinnamon
  • 1/2 cup softened butter (for dairy free use palm shortening)
  • 2/3 cups sugar (I reduced this and used 1/4 cup coconut sugar and 1/4 cup Coco Monkey to reduce carbs)
  • 1 banana (ripe, smashed)
  • 1/4 cup sour cream (for dairy free use full-fat coconut milk)
  • 2 eggs (beaten)
  • 1 teaspoon vanilla extract
  • 1 cup frozen raspberries (organic, chopped)

Directions

Step 1
Combine first 5 ingredients. Set aside.
Step 2
Cream butter, sugar and last ingredients, adding raspberries at the very end so they don’t get mushy. Gently mix wet with dry until just blended. It will appear dry and crumbly.
Step 3
Line a loaf pan or 8×8 pan with parchment. Plop the dough in and bake at 350F for about 40 min or until inserted knife comes out clean.
Step 4
Cool in pan. Enjoy!

Note

Ingredients available in our store:

-Ceylon Organic Cinnamon

-Coco Monkey Organic Sweetener