Banana and raspberry coconut bread
This recipe is Gluten Free, Dairy Free, Refine Sugar Free and so, so easy you can make it tonight and focus on all the positives in your world right now.
300g finely desiccated coconut
6 free range eggs
2 large very ripe bananas, mashed
1 teaspoon gluten free baking powder
1/4 cup maple syrup or maple flavoured monk fruit syrup
1 teaspoon fresh vanilla bean
2 cups fresh or frozen raspberries, plus a few extra to garnish the top.
Preheat your oven to 180 degrees and line a bread tin with baking paper.
Either by hand or using a hand held mixer, beat the eggs, maple syrup and vanilla bean for a few minutes until well combined. Now add in the mashed banana and stir to combine.
Fold the desiccated coconut into the wet mixture, then gently fold through the raspberries. Pour the batter into the lined loaf tin and top the batter with extra raspberries and an extra sliced banana if you wish.
Bake at 180C for 35 to 45 mins or until golden brown and cooked through.
Remove from the oven, allow it to cool and enjoy !
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