I will admit this Gluten Free Mixed Berry Banana Bread is one of the healthier options on my blog (apart from my strawberry banana raspberry muffins). I previously shared a recipe for a raspberry and pistachio banana bread, however I decided to replace the recipe and photo on the weekend with this mixed banana bread as I was fresh out of pistachios. In the end, I discovered that I prefer this version of my banana bread and found my daughter Lyla did too!
The recipe is easy to make and the banana bread will last for three-four days if kept in a air tight container. You can serve it fresh, toasted or warmed up with butter or margarine. I personally prefer it fresh in the first two days then warmed up after that. What about your preferences for serving? Leave a comment below.
Thanks for stopping by,
Amanda
- 100 g unsalted butter, chopped
- ¾ cup sugar
- 2 eggs
- 500 g banana, mashed (approximately 4 medium bananas)
- 1¾ cup gluten free plain flour
- ⅓ tsp bicarbonate of soda
- 1 cup frozen mixed berries
Preheat the oven to 180°c and line a loaf pan with baking paper.
Using the stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until pale and fluffy. Then continue on medium speed add one egg at a time, beating well after each addition.
Add bananas to mixture and beat again on medium speed until well combined. Stir in the flour and bicarbonate of soda followed by the mixed frozen berries.
Pour the mixture into the prepared loaf pan and bake for 65-75 minutes until a skewer inserted into the bread comes out clean and the bread has risen well. Turn onto a wire rack to cool then slice to serve.