Banana & Raspberry Loaf

banana raspberry loaf

My Banana & Raspberry Loaf is so tasty! Perfect for breakfast or as a snack. I particularly love warming up slices of this in the frying pan and then spreading some ghee / butter onto the slices and enjoying with a cuppa for breakfast. It’s also a great addition for lunchboxes or for when family / friends pop over for a catch up. Also, try making a double batch – that way you can enjoy one loaf and keep the other in the freezer for another time (talk about a time saver!)

And did I mention, this recipe is:

  • gluten free,
  • dairy free,
  • soy free,
  • paleo friendly and also
  • kid approved!

Banana & Raspberry Loaf


Top with sliced banana, more raspberries, chocolate buttons if desired.


  1. Place all dry ingredients into a bowl and mix to combine.
  2. Then add in the wet ingredients, including the mashed banana and raspberries and stir until combined.
  3. Transfer to a greased loaf tin and bake in the oven for 45 minutes – 1 hour at 180°C. 
  4. Allow to cool in the loaf tin for 10 – 15 minutes prior to turning out and cooling on a wire rack.
  5. Enjoy out of the oven slightly warm with some ghee / butter. Alternatively wait for the loaf to cool and enjoy or put a slice in the frying pan to warm up and enjoy with a cuppa!

NOTE: if you’re wanting to make this egg free, simply replace the eggs with ‘chia egg’. Just, allow 1 tablespoon of chia seeds to soak up 2 tablespoons of water to form a gel (this takes approximately 5 minutes). I find this quantity works best per ‘egg’ replacement.