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.
On the weekend I was given the task of making a dessert to take to a family picnic. After making a few not so healthy treats lately, I was craving something a little healthier and this raspberry yoghurt loaf was the end result.
Made with low fat spreads and yoghurt the dessert didn’t disappoint in taste or texture. The fresh raspberries and lemon juice gave it an added punch of flavour and it was a perfect afternoon treat.
Added bonus, we came home with a few slices of cake as my sister made an amazing layered chocolate cake filled with salted caramel and honeycomb buttercream that was also gobbled up.
A few weeks ago I made these Gluten Free Chocolate Chunk Raspberry biscuits. They were unlike any other biscuit I had baked containing the raspberries. Despite the name they were also super soft which I love in a biscuit. You simply can’t go with chocolate biscuits too!
Here’s the Chocolate Chunk Raspberry Biscuits recipe if you feel like tasting them for yourself.