I cannot bake. At all. In fact, I royally suck at it. I don’t have the patience to wait and I certainly don’t like following directions. Therefore, I pretty much stick to “no bake” treats. Banana breads, on the other hand, I have pretty much mastered. I am pretty sure it has more to do with the simplicity of them than any bit of fabulousness on my part, but regardless this newest creation Skinny Raspberry Banana Bread is divine. The best part of this recipe is that you can tweak it however you like. Sub in a different flavor applesauce or instead of rasberries try blueberries, dark chocolate chips (just a few!), or walnuts. Let me know what you come up with using this simple, skinny formula…
Here’s What You Need:
1 1/2 cups flour
1/3 cup of sugar
1 tsp baking soda
1/2 tsp salt
2 tsps cinnamon
2 large ripe bananas
2/3 cup of all natural applesauce (I used strawberry flavor.)
2 eggs
1/3 cup of vegetable oil
1 tsp of v anilla
2/3 cup of frozen organic raspberries
All natural raspberry jam (optional, but recommended)
Here’s What You Do:
Preheat the oven to 350. Mix the flour, baking soda, cinnamon, sugar and salt together. Whisk the eggs, vanilla, oil, smashed bananas and applesauce together until smooth. Mix in the raspberries and then stir in the dry ingredients. Pour into a 9×5 pan coated with cooking spray. I topped with about 1/3 cup of all natural raspberry preserves and “swirled” it around. Bake for 45 minutes-1 hour or until your fork comes out dry. Let the bread cool and then shake onto a plate. (It may be helpful to loosen the sides first)
Kid Tip:
My kids are huge fans of banana bread as snacks and as breakfast. If your kids are skinny minis like mine, microwave a piece for about 10 seconds and then top with butter. (For you sub in Best Life Spread)
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I love having banana bread on hand for the kids’ breakfast. This sounds awesome! Can’t wait to try.
Thanks Heath! Let me know if the kiddos like it!
I love raspberries, and I love banana bread – this sounds delicious!
Thanks Katherine! If you try it, definitely add the preserves. It makes a gooey yummy topping!
This looks so delicious, Bree. Love that you used applesauce and so little veg oil, too! Great recipe! One thing though – You’re missing the “p” where you typed “raspberry”!
Omg! Thanks for catching that!
This looks amazing! Can’t wait to make it. I love anything that is skinny and carby at the same time
Thanks Marina! I am a sucker for carbs too
Mmm.. I love the raspberry banana combo! And the red raspberries look so pretty! I always have this problem when I do frozen berries though- I never know when you have to defrost them, can you just throw these in frozen?
Thanks Kristina! I actually just left them totally frozen and it works out super!
Does anyone know how many calories are in a serving?
Hi Sara! Thanks for stopping by. I am working on adding the nutritional info to my future recipes, so be on the look out over this next year!
I used Blackberry Jam because I didn’t have any Raspberry Preserves… I have also used my brownie pan and mini muffin pan… can’t wait to see how they turn out!!! Took a taste of the batter and it was yummy!!! lol
So…How did it go?!