Gluten Free Razzleberry Banana Bread
 
Prep time
Cook time
Total time
 
Wake up to a special treat with this fruity, flavorful Gluten Free Razzleberry Banana Bread! Made with a mixture of strawberries, blackberries, and raspberries.
Author:
Recipe type: Bread
Serves: 1 loaf
Ingredients
  • For the Banana Bread:
  • ¼ cup butter, melted
  • ⅓ cup coconut sugar
  • ⅓ cup pure maple syrup
  • 2 eggs
  • ½ teaspoon vanilla
  • ¾ teaspoon salt
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ cup plus 2 tablespoons sweet sorghum flour
  • ½ cup plus 2 tablespoons brown rice flour
  • ½ cup potato starch
  • 2 tablespoons tapioca starch
  • 1 cup mashed bananas
  • For the Filling:
  • 1½ cups sliced strawberries
  • ¾ cup blackberries
  • ¾ cup raspberries
  • ½ cup pure maple syrup
  • ½ teaspoon vanilla
  • 1½ teaspoons lemon juice
  • ½ teaspoon cinnamon
Directions
  1. Begin making filling by adding all ingredients to a sauce pan, mixing, and heating over medium heat until boiling. Reduce heat to medium low and simmer for 15 minutes, stirring occasionally, until thickened. Transfer to a blender and blend until smooth. Push mixture through fine mesh strainer to remove seeds. Return mixture to saucepan and simmer an additional 10 minutes until reduced by about half, stirring occasionally. Set aside to cool.
  2. Preheat oven to 350 degrees. Grease and flour a 9" loaf pan or line with parchment paper. Set aside.
  3. In a large mixing bowl, melt butter. Allow butter to cool slightly. Add coconut sugar, maple syrup, eggs, and vanilla and whisk until smooth. Add dry ingredients and whisk until well incorporated. Gently stir in mashed banana and stir well.
  4. Pour ¼ of batter into pan to cover the bottom. Spoon ½ berry mixture randomly on top. Add half of the remaining banana bread batter on top. Spoon remaining berry mixture on top. Add remaining banana bread mixture on top. Gently run a knife through loaf pan in a zigzag direction long ways to swirl. Repeat one more time short ways across the pan.
  5. Bake at 350 degrees for 40-50 minutes or until top springs back at touch of a finger and toothpick inserted into center comes out with very few crumbs.
  6. Set pan on cooling rack for 10-15 minutes. Run a knife along the edges to loosen and gently flip banana bread out from pan. Turn right side up and allow to finish cooling on rack.
  7. Store leftover bread in an airtight container for up to 3 days or freeze for up to 3 months.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-razzleberry-banana-bread/