Raspberry Dark Chocolate Banana Bread | Gluten-free

I never actually plan out my next baking experiment. It kind of just depends what I have in the pantry to begin with and what I’m craving at the moment.

It’s been rainy and gloomy lately (the best kind of weather), so naturally I just want to drink some coffee and eat a warm pastry. I was craving a banana bread but I didn’t have any nuts and banana bread needs nuts, am I right? I’ve never baked with raspberries before, but I had some in the freezer that I just bought and thought I could experiment.

My husband once told me he tasted the most amazing chocolate-covered raspberries in Tasmania. I’ve yet to try them *hint hint* But it gave me the idea to throw some chocolate chips into the mix as well.

I’m always nervous making gluten-free sweet breads. For some reason it takes a little longer for them to bake, but I also don’t want to risk over baking it and end up with a crumby bread. So I suggest keeping an eye on your bread since, after all, every oven is different.


  • 2 cups self-raising gluten-free flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 eggs
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1 cup frozen raspberries
  • 1/4 cup butter, room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup lactose free milk
  • 3 small ripe bananas, mashed
  • 1 cup dark chocolate chips


  1. Preheat oven to 350ºF. Grease or line loaf pan.
  2. In a small bowl, combine flour, salt, baking powder, and baking soda.
  3. In a large mixing bowl, beat sugar and butter until well blended. Add in one egg at a time and mix well.
  4. Add in mashed banana, milk, and vanilla extract. Blend well and add in the flour mixture a bit at a time until just combined.
  5. Gently stir in chocolate chips and raspberries.
  6. Spoon batter into pan and sprinkle a few chocolate chips on top. Bake for 60 to 70 minutes. Cool completely before serving.


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