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