Can I use frozen raspberries in this banana bread?

Yes, you can use frozen raspberries. Add them directly to the batter without thawing, but be aware they might release more moisture, so baking time could vary slightly.

What can I use if I don't have ground almonds?

Ground almonds contribute to the texture and flavor, but you could try substituting with more plain flour, though the texture will be less dense and nutty.

Why do I mash some raspberries into the batter and leave others whole?

Mashing a quarter cup of raspberries infuses the batter with a more even raspberry flavor and color, while adding whole raspberries provides bursts of fresh fruit throughout the loaf.

How should I store leftover Raspberry Vanilla and Almond Banana Bread?

This banana bread stores well in the fridge for up to 4 days. For longer storage, slice and freeze individual portions for up to a month.

Can I make this banana bread gluten-free?

Yes, the recipe suggests substituting plain gluten-free flour for the plain flour to make this banana bread suitable for a gluten-free diet.

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Raspberry Vanilla and Almond Banana Bread
[Vegan]

HP By: Harriet Porterfield

Author Bio

Bo is a plant-loving, herbal tea-hoarding foodie from the UK with a passion for vegan... Read More

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Raspberry Vanilla and Almond Banana Bread

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Discover more recipes with these ingredients

Raspberry Almond Banana Bread [Vegan]

Dairy Free

Always simple to prepare, tender and moist without being overly sweet, banana bread is the perfect cake to have with a cup of strong coffee or herbal tea. This raspberry vanilla banana bread has a soft crumb and topping of lightly toasted almonds and extra juicy raspberries. It comes together... Read More

Ingredients You Need for Raspberry Vanilla and Almond Banana Bread [Vegan]

2 large extra ripe bananas
1/4 cup coconut oil, melted
1/2 lemon, juiced
2 teaspoons vanilla
1 1/2 cups ground almonds
1 1/2 cups plain flour (or sub plain gluten free flour)
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 cup dairy free milk
1 cup raspberries
4 tablespoons flaked almonds

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How to Prepare Raspberry Vanilla and Almond Banana Bread [Vegan]

Preheat oven to 350°F and line a loaf tin.
Mash bananas in a large bowl until smooth. Add coconut oil and lemon juice to bananas and mix well.
Add in all dry ingredients apart from the raspberries. Stir briefly to incorporate, then slowly pour in the milk until you have a thick batter.
Mash a 1/4 cup of raspberries in a cup with a fork and add to the batter along with the rest of the whole raspberries, saving some for the top. Pour into prepared loaf tin and top with remaining raspberries and flaked almonds. Bake for 1 hour, until golden and a toothpick comes out clean. Allow to cool completely before cutting.
Top with more raspberries and a little icing sugar if desired. Stores well in the fridge for up to 4 days, or slice and pop in the freezer for up to a month.