Banana and Raspberry Loaf

I’ve been thinking about making this for a while. I have had an image in my head of the perfect chunky banana bread with raspberry’s running through it but I never got round to experimenting. If I’m honest the main thing that put me off was a lack of confidence with my baking skills. I consider myself more of an expert with raw desserts, which only require blending and fridging (if that’s a thing), but give me an oven and I have no idea what I’m doing. What if the banana bread I created didn’t match up to the idea I had in my head?

Today I finally plucked up the courage to try (daring stuff, I know…). Rather than turning to my blender, as I usually do on a weekend, I switched on my oven.

And now, on this cold day, with a delicious and warm slice of banana bread sat in front of me, I am so glad I did.

Ingredients:

2 cups of oats (ground into a flour by blending)

½ cup desiccated coconut

1 tsp baking powder

½ tsp cinnamon

2 tbsp ground flax seeds

2 large overripe bananas

¼ cup almond butter

3 tbsp maple syrup (or syrup of choice, rice, honey etc…)

3 tbsp almond milk (or dairy free alternative such as soy, rice…)

1 tsp vanilla extract

A handful of fresh raspberries

Method:

Begin by lining a medium sized loaf tin with greaseproof paper and preheating the oven to 140 degrees.

Put the flaxseeds into a cup and cover with ¼ cup of water and set aside.

Ground the oats into a flour by whizzing in your blender (if not done so already) and then combine with the desiccated coconut, baking powder and cinnamon in a large bowl.

Mash the bananas and place into a separate bowl along with the almond butter, maple syrup, vanilla and almond milk; mix well.

By this point the flax seeds and water should combined to form a thick liquid. Whisk this with a fork into the banana mixture.

Pour this wet mixture into the dry; folding it in until a thick batter-like mix has formed.

Place the raspberries into the mixture and carefully fold in.

Finally pour into the lined loaf tin and pop into the oven. Bake for 35-40 minutes (it’s done when you can prick the banana bread with a thin skewer and it comes out clean).

Allow to cool for at least 15 minutes in the tin before removing and slicing!

I am especially loving serving a slice slightly warmed up with a big dollop of coconut yogurt and a drizzle of maple syrup!