Raspberry and Blueberry Banana Bread

Raspberry and Blueberry Banana Bread

  • 1 Cup whole wheat pastry flour
  • 3/4 Cup all-purpose flour
  • 1/4 Cup ground flaxseeds (flaxseed meal)
  • 2 Teaspoons baking powder
  • 1/2 Tsp. baking soda
  • 3/4 Tsp. salt
  • 1 Package Driscoll's Raspberries
  • 1 Package Driscoll's Blueberries
  • 1 Cup mashed ripe bananas (about 3)
  • 150 gram packed brown sugar
  • 60 gram melted butter
  • 1 Tsp. vanilla extract
  • 2 large eggs

75 minutes, incl cooling | 12 servings | other courses

Raspberry Banana Bread

This healthy banana bread made with whole wheat pastry flour and flaxseeds is beautiful when sliced thanks to the bright red raspberries and cranberries folded in. The contrast of sweet banana flavor and tart berry is a nice surprise.


Preheat oven to 180°C. Lightly grease a 9 x 5-inch loaf pan.

Mix whole wheat pastry flour, all-purpose flour, flaxseeds, baking powder, baking soda and salt in a medium bowl. Remove 2 tablespoons flour mixture and toss with raspberries and cranberries in a separate bowl. Stir together bananas, brown sugar, butter, eggs and vanilla in a separate large bowl. Add flour mixture to banana mixture, stirring just until combined. Gently fold in raspberries and cranberries until evenly blended. Pour batter into prepared loaf pan.

Bake about 1 hour, or until browned and a pick inserted in center comes out clean. Cool in pan 20 minutes. Remove from pan and cool completely on a wire rack before slicing.

Leafs Raspberry

Berries are more our thing, but cookies taste good too ;) On our website we make use of cookies (non-edible ones) to ensure a customer experience most relevant to your interest. Please check out cookie policy. If you accept, you understand the policy terms and agree to them.