Lemon Raspberry Banana Bread (Healthy Vegan Recipe with Fresh Bananas)
If youβve got a few overripe bananas sitting on your counter, this Lemon Raspberry Banana Bread is the perfect way to use them. Bright, tangy, and sweet, this healthy vegan banana bread is soft, moist, and bursting with lemon zest and juicy raspberries. Itβs eggless, dairy-free, and incredibly easy to make with basic pantry ingredients – just mix, pour, and bake! Whether you’re looking for a unique banana bread recipe or a family-friendly treat that feels like a fresh twist on a classic, this oneβs for you.

How to Make Eggless Lemon Raspberry Banana Bread:β
Why Banana Bread Is a Staple (and How to Make It at Home)
Banana bread is one of the most forgiving baked goods to master at home, especially if you’re new to baking. I myself do NOT consider myself a baker, and banana bread is almost impossible to mess up. This version omits eggs and dairy without sacrificing flavor or texture – perfect for vegans! All you need are fresh bananas, a few simple baking staples, and one bowl. If youβve ever wondered how to make banana bread at home with ingredients you already have, this is the ultimate starting point. With a vibrant twist of lemon and raspberry, you might eat the entire loaf yourself!







What Makes This Banana Bread Unique (and Delicious)
Unlike your standard banana bread, this banana bread with fresh bananas gets a pop of color and flavor from frozen raspberries, which melt into bursting, fruity goodness. The lemon juice and zest add a bright contrast to the natural sweetness of the bananas, creating a delicious banana bread thatβs a bit tangy, lightly sweet, and totally refreshing. Best of all, itβs a healthy vegan banana bread thatβs eggless and lower in sugar than most versions. It’s perfect for kids, breakfast, or an afternoon sweet treat.


{If you like this recipe you’ll love my LEMON POPPY SEED BANANA BREAD and my PUMPKIN CHOCOLATE BREAD.}

Raspberry-Lemon Banana Bread (with Bananas & Frozen Raspberries)
Ingredients
Wet Ingredients
- 3 Ripe Bananas, mashed
- 1 Lemon, juice and zest from
- 3 tbsp Liquid Coconut Oil
- ΒΌ cup Cane Sugar
- 1 tsp Vanilla Extract
Dry Ingredients
- 1 β cup All-Purpose Flour
- Β½ tsp Baking Soda
- 1 tsp Baking Powder
- ΒΌ tsp Sea Salt
- ΒΎ cup Frozen Raspberries
Instructions
- Preheat oven to 350Β°F. Grease or line a loaf pan.
- In a large bowl, mash bananas and mix in all wet ingredients.
- In a separate bowl, whisk dry ingredients minus the raspberries.
- Add frozen raspberries last, folding gently into the mixed batter.
- Pour into your greased pan and bake for 55 minutes or until a toothpick comes out clean.
- Let cool completely before slicing.
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