Our Raspberry Coconut Banana Bread Recipe is a delicate loaf made with fresh raspberries and sourdough start! If you don’t have a sourdough start–today’s banana raspberry coconut bread can also made with sour cream. It adds a touch of that lovely tang! Our raspberry banana bread will be your new favorite banana bread recipe.
YAY!! It’s Fit Friday! We love hangin’ out with Miss Nichole fromPure Clean Coaching. She’s been a part of our Friday’s for many years and we love her. Want more of our Fit Friday posts? Then justCLICK HERE!
Why we love Raspberry Coconut Banana Bread Recipe
Y’all know how I love my sour dough baby… yes! I do. It makes everything just that much more betta! (I know that wasn’t proper english at all). Hahaha!
If you don’t have sourdough start going in your kitchen then just replace it in the recipe with light sour cream–it produces a moist and delicate loaf but I’m telling you (begging, actually!) to get a starter going. You’ll adore it too!
How to make Raspberry Coconut Banana Bread Recipe
- Preheat oven 350 degrees F.
- Coat 9×5 pan with cooking spray; set aside.
- In a large mixing bowl cream butter.
- Add sugars and cream 3-4 minutes until light and fluffy.
- Add egg; mix 2 minutes.
- Add vanilla, sourdough start or sour cream, and mashed banana; mix to incorporate.
- In a separate bowl combine flour, sea salt, and baking soda; use a whisk to combine.
- Add flour mixture all at once to wet ingredients; mix until 80% incorporated.
- Add coconut and raspberries; gently mix with spatula to distribute.
- Do not over mix- a few lumps are okay.
- Evenly spread batter into prepared pan.
- Bake 45-60 minutes until a toothpick inserted in the center removes clean.
- If at 45 minutes the top of the loaf looks very browned, set a piece of foil over the top to protect over browning. ( I needed to do this)
- Cool on rack for 10 minutes, turn out and complete cooling.
How to care for a Sourdough Starter
It’s not hard to take care of a sourdough start… here’s our The Ultimate Sourdough Starter Guide with awesome tips and tricks. It needs a bit of love in the form of flour and water a couple times a week if it lives out of the fridge. If you keep it in the fridge then once a month will do it!
Fit Friday with Nichole
Today I took my kids to the pool and ran into a few friends. Many of them I haven’t seen since school got out and the kids took over. Don’t get me wrong, I have enjoyed my family adventures this summer. We have spent time camping, hiking, swimming, paddle boarding, roasting marshmallows, and all things summer. It has been glorious.
Check out my post about exploring and adventures in our gorgeous mountains with my youngest on Facebook atPure Clean Coaching, you can also find me on Instagram atPure Clean Coaching
But I am also missing life a bit away from my kiddos. Missing the mindless chatter with friends that seems to glue us all together. Missing letting mom guard down and just being.
This week we are doing a partner workout. A chance to grab a friend and hit the gym, or wherever your workout, together. Save the chatter for warm up and cool down. Work hard on the push and cheer each other on.
Divide up the workout however it works for you. One person works while the other one rests, except for the running. I like to divide most of these types of workouts in either sets of 5s or 10s. Long enough to be a push and to give the other person a breather but short enough that it is a solid push and I am not peteringout before I get my set in.
Yield: 12
Raspberry Coconut Banana Bread Recipe is a delicate little loaf made with fresh raspberries and it's seriously SO good!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Ingredients
- 1/2 cup butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 egg, room temperature
- 1 1/2 teaspoon vanilla
- 1 cup fresh sourdough start, or light sour cream- room temperature
- 2 overripe bananas, mashed (approx 1 cup)
- 2 cups flour
- 1 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1 cup fresh raspberries
- 1/2 cup shredded sweetened coconut
Instructions
- Preheat oven 350 degrees F.
- Coat 9x5 pan with cooking spray; set aside.
- In a large mixing bowl cream butter.
- Add sugars and cream 3-4 minutes until light and fluffy.
- Add egg; mix 2 minutes.
- Add vanilla, sourdough start or sour cream, and mashed banana; mix to incorporate.
- In a separate bowl combine flour, sea salt, and baking soda; use a whisk to combine.
- Add flour mixture all at once to wet ingredients; mix until 80% incorporated.
- Add coconut and raspberries; gently mix with spatula to distribute.
- Do not over mix- a few lumps are okay.
- Evenly spread batter into prepared pan.
- Bake 45-60 minutes until a toothpick inserted in the center removes clean.
- If at 45 minutes the top of the loaf looks very browned, set a piece of foil over the top to protect over browning. ( I needed to do this)
- Cool on rack for 10 minutes, turn out and complete cooling.
- Enjoy!
Nutrition Information:
Yield:
12Serving Size:
1
Amount Per Serving:Calories: 263Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 36mgSodium: 331mgCarbohydrates: 41gFiber: 2gSugar: 20gProtein: 4g
More Sourdough Recipes
- Apple Cinnamon Bread with Vanilla Bean Frosting
- Smoked Gouda and Chive Sourdough Artisan Loaf
- Sourdough Banana Zucchini Bread
- Blueberry Sourdough Pancakes
- Sourdough Pumpkin Bread
- Gingerbread Cake with White Chocolate Ganach
- Vanilla Poppy Seed Friendship Loaf
- Cranberry Orange Loaf with Orange Zest Frosting
Enjoy some Raspberry Coconut Banana Bread Recipe this weekend!
One more thing before you go…
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Love Always,
Ruthie & Madeliene
