Banana + Raspberry + Almond Bread

Banana Raspberry Almond Bread

Ripe bananas…

What to do when they are on the way out? This Banana + Raspberry + Almond Bread is a great choice. It is fruity, moist and I think the real bonus of it is that it is low sugar so not really in the naughty department. On the other hand, if you have a sweet tooth it is lovely drizzled with maple syrup. You can also spread it with nut butter. I like almond butter the best.

More Sustaining

The truth of this fruit bread is that it is low in simple carbohydrates because I use brown rice or rice malt syrup and wholemeal flour. It will sustain you for longer than regular banana bread. And other pluses? Potassium from the bananas, antioxidants from the raspberries and protein from the eggs and almond meal. Sound good? Yes it sure is!

I was concerned at first that my Banana + Raspberry + Almond Bread wouldn’t please those in my family who have a sweet tooth. But you know it did please them because it is that yummy. And the drizzle of maple syrup is always an option. Try this treat toasted for breakfast or for afternoon tea. It is extremely sustaining.

We have so many eggs!

Oh, and Milly and Molly are back laying again after being off-lay for the winter and their eggs are perfect for this free range, whole food treat. Look out for other recipes where I use their egg supply along with a plethora of eggs donated by their friends up the road! I love home grown eggs – they are so rich in flavour and colour. Beautiful!

Try Banana + Raspberry + Almond Bread next time your bananas are turning brown and you are in need of a healthy treat.

Banana Raspberry Almond Bread Pin

A deliciously moist loaf that is beautiful as is or drizzled with maple syrup. Low in sugar it is full of protein and the nutrients of fruit.

Banana Raspberry Almond Bread
2 from 1 vote

Banana + Raspberry + Almond Bread

A deliciously moist fruit bread that is full of protein and the nutrients of fruit. So sustaining. Have it as a treat or toasted for breakfast and drizzled with maple syrup.

Keyword Banana Raspberry Almond Bread
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 10
Author Jane Georgiades


  • 1/2 cup brown rice or rice malt syrup
  • 125 g butter
  • 2 ripe bananas mashed
  • 2 eggs, free range of course! beaten
  • 11/2 cups wholemeal flour
  • 1/2 cup almond meal
  • 1/2 cup almond milk
  • 1 cup frozen raspberries


  1. Preheat oven to 180°C. Line a loaf pan with baking paper.

    Beat syrup and butter together until light and fluffy. Stir in mashed bananas. Add eggs. Then add dry ingredients and stir to combine. Stir in frozen raspberries but don't over mix.

    Spoon mixture into loaf tin and place in oven. Bake the loaf for 45 - 50 minutes until risen and golden and a skewer comes out relatively clean. It is a moist loaf so the skewer may not be completely clean.

    Delicious as is or toasted and drizzled with maple syrup. Enjoy!


  • Marianne Egling April 14, 2021 at 9:57 pm Reply

    Wasn’t sure if there was supposed to be baking powder in this recipe, so to be on the safe side I added 2 teaspoons. In the oven as speak. Looks like a nice recipe I have sprinkle it with cinnamon sugar, coconut and walnuts.

    • Jane Georgiades April 14, 2021 at 11:35 pm Reply

      Thank you. That is an omission! It should read self raising flour or ask to add baking powder. Thanks for highlighting and I hope you enjoy your baked treat!

  • Naomi December 30, 2023 at 3:36 am Reply

    2 stars
    Hi, tried this today very nice but no need to add the almond milk as it doesn’t need it. In saying this, there is no mention in the method to put the almond milk in? My bread isn’t cooked on the inside which is disappointing so am thinking I’d place it in for at least an hour. I have a fan forced oven so would the 180 degrees be different, perhaps it can be checked out. I will make it again as it tastes delicious.

    • Jane Georgiades December 30, 2023 at 3:29 pm Reply

      Hi Naomi,
      Thanks for dropping by Milly, Molly and Me. It is always deceptive when the method is incorrectly written. I have definitely used the almond milk but can see that the recipe would work without it. As far as the temperature, I would cook it on 170 fan forced for 50 minutes and then cover it with foil for another 10 or 15 minutes. I do note in the recipe that it is a super moist bread so the skewer won’t always come out clean but you don’t wont it runny. Ovens can be varying temperatures so you could use an oven thermometer to check your temperature is correct. I am off to make it again so if I make an adjustments I will post them here. I am glad you liked it despite the issues you had. Happy baking!

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