This gluten free banana bread keeps in the fridge for up to five days
Ingredients
200g peeled ripe banana (about 2 large-3 medium bananas)
3 eggs
1/2 cup maple syrup, plus extra to serve
1/3 cup coconut oil, melted
1 teaspoon vanilla essence
1 tablespoon lemon juice
3/4 teaspoon baking soda
2 cups almond meal
½ cup desiccated coconut
3/4 cup frozen raspberries
1/3 cup cacao nibs, plus extra to serve
Fresh raspberries, to serve
Ricotta cheese, to serve
Method
Preheat oven to 180c (160 fan). Line a 12 x 24cm (8-cup capacity) loaf pan with baking paper
Blend or process the banana, eggs, syrup, oil, vanilla, lemon juice and baking soda until almost smooth
Pour into a large bowl. Stir in almond meal and coconut. Then fold in ½ cup frozen raspberries and ¼ cup of cacao nibs. Pour into prepared pan. Sprinkle with remaining frozen raspberries and cacao nibs
Bake for 50 minutes to 1 hour, or until a skewer inserted into the centre comes out dry. Cool completely in pan
Serve with fresh raspberries, ricotta and extra maple syrup and cacao nibs
