Raspberry Banana Bread ft. 4MB

June 25, 2025 | by MICHELLE VON HAHN

There’s something so comforting about the smell of freshly baked banana bread wafting through the kitchen — and this version takes things to a whole new level! Not only is it soft, moist, and bursting with juicy raspberries, but it also incorporates a healthy dose of adaptogenic mushrooms for an added nutrient boost. Perfect for breakfast, a midday snack, or even dessert.

Yields: 1 loaf
Prep time: 10 minutes
Bake time: 40-45 minutes

INGREDIENTS

• 1 cup brown rice or sorghum flour
• 1 egg
• 1/4 cup almond milk
• 1 ripe banana
• 1/4 cup avocado oil
• 3 tbsp monk fruit sweetener (or sweetener of choice)
• 1 tsp vanilla extract
• 1 tbsp @eversiowellness 4 Mushroom Blend
• 1 tsp cinnamon
• 1 tsp baking powder
• 1 cup fresh or frozen raspberries
• 3 tbsp white chocolate chips

DIRECTIONS

Preheat & Prep:
Preheat your oven to 350°F and line a loaf pan with parchment paper or lightly grease it.

Mix Wet Ingredients:
In a large bowl, mash the banana. Add the egg, almond milk, avocado oil, vanilla extract, and sweetener. Whisk until well combined.

Incorporate Dry Ingredients:
Add the flour, cinnamon, baking powder, and the @eversiowellness 3 Mushroom Blend to the wet mixture. Stir until just combined — don’t overmix!

Fold in Raspberries:
Gently fold in the raspberries, being careful not to break them up too much.

Bake:
Pour the batter into the prepared loaf pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Finishing Touch:
Once cooled, melt the white chocolate chips and drizzle over the top for a decadent finish.

This loaf is naturally gluten-free, lightly sweet, and packed with nourishing ingredients. Whether you enjoy it warm with a cup of tea or grab a slice on the go, this Raspberry Banana Bread is sure to become a staple in your healthy baking rotation.