Nutrition balance score
Unbalanced
Glycemic Index
69
Moderate
Nutrition per recipe
Calories2636 kcal (132%)
Total Fat81.7 g (117%)
Carbs461.7 g (178%)
Sugars230.8 g (256%)
Protein11.5 g (23%)
Sodium1998.8 mg (100%)
Fiber18 g (64%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
2 cupsall purpose flour
gluten free, if needed
1 cupsugar white
brown, coconut, or sugar free subs
¼ teaspoonsalt
¾ teaspoonbaking soda
½ cupbutter
vegan, or standard, melted
¼ cupmilk
I used unsweetened almond milk
1 teaspoonapple cider vinegar
1 teaspoonvanilla extract
1 ½ cupsbanana
mashed
½ cupraspberries
fresh or frozen
¼ cupchocolate chips
optional
Instructions
Step 1
Preheat the oven to 180C/350F. Line a 9 x 4-inch loaf pan with parchment paper, and set aside.
Step 2
In a large mixing bowl, add your dry ingredients and mix well. Slowly add your wet ingredients, and mix until just combined. Fold through your raspberries and chocolate chips.
Step 3
Transfer the batter to the lined pan. Top with extra chocolate chips and raspberries. Bake for 45-50 minutes, or until a skewer comes out clean from the center.
Step 4
Allow the bread to cool in the pan completely, before slicing up.
Step 5
TO STORE: Raspberry bread should be stored in a sealable container or covered in plastic, in the refrigerator. It will keep well for up to 1 week.
Step 6
TO FREEZE: Place slices of the bread in a ziplock bag and store it in the freezer for up to 6 months. Thaw overnight in the refrigerator or zap in the microwave for 30 seconds.
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