Banana bread
Banana-Raspberry Bread
This recipe packs a nutritious punch! Manganese from fruit, antioxidants and fiber from berries plus selenium from the egg!
Serves: 8

  • Cooking spray
  • 2 cups almond flour
  • ¾ cup sucanat or turbinado sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp sea salt
  • 4 large ripe or overripe bananas, mashed
  • ¼ cup skim milk
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 1 cup fresh or frozen raspberries

  1. Heat oven to 350°F. Coat an 8″ loaf pan with cooking spray. In a bowl, combine flour, sugar, baking powder, baking soda, and salt; whisk to blend. Make a well in center; set aside. In a bowl, combine bananas, milk, egg, and vanilla; fold in raspberries. Pour batter into center of dry ingredients; fold together until combined. Do not overmix. Pour batter into pan; bake 1 hour or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely.

Nutrition Information
Calories: 254 Fat: 1 g Carbohydrates: 56 g Fiber: 3 g Protein: 5 g