Banana & Raspberry Bread
Difficulty : Super easy
Preparation time:
10m
Cooking time:
45m
We are big fans of banana bread and this recipe is definitely one to try.
It has a lovely moist consistency and the sweetness mixed with a bite of tangy raspberries throughout is delicious!
Use very ripe (almost black!) large bananas or use an extra one if you only have small bananas.
Ingredients
For 12 Serving(s) (
)
Recipe
- 3 Banana(s)
- 3 tablespoon(s) Coconut Oil
- 2 tablespoon(s) Cashew butter
- 2 tablespoon(s) Maple Syrup
- 0.5 tablespoon(s) Baking Powder
- 200 grams Oats
- 125 grams Raspberries
Nutritional Facts (per serving)
- Kcal: 148 kcal
- Sugars (g): 6g
- Carbs: 22g
- Fat: 5g
- Saturated fat (g): 3g
- Proteins: 4g
Hello there! Click to attend my free Nutrition Masterclass and learn about the right nutrition for your body
Directions
- Preheat the oven to 180°C and grease and line a loaf tin with baking parchment.
- Melt the coconut oil and set to one side.
- In a large bowl, mash the bananas really well using a fork or potato masher.
- Stir in the cashew butter, melted coconut oil and maple syrup until fully combined.
- Next place the oats in a food processor or Nutribullet and process the oats into flour.
- Add the baking powder and process again for a few seconds.
- Add the dry ingredients to the banana mixture and stir well until combined. It should be a sticky dough texture.
- Add the fresh raspberries and stir them into the mixture.
- Pour into the lined loaf tin and bake for 45-50 minutes until the bread has set and is golden brown.
- Allow to cool in the tin before removing, then slice and tuck in!
- It will keep in an airtight container for about 4-5 days.
