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