Raspberry almond banana bread
Prep time
Cook time
Total time
Serves: 1 loaf
  • 2 large extra ripe bananas
  • ¼ cup coconut oil, melted
  • ½ lemon, juiced
  • 2 tsp vanilla
  • 1.5 cups ground almonds
  • 1.5 cups plain flour (or sub plain gluten free flour)
  • 1 tbsp baking powder
  • ¼ tsp baking soda
  • ½ cup dairy free milk
  • 1 cup raspberries
  • 4 tbsp flaked almonds
  1. Preheat oven to 180•c and line a loaf tin.
  2. Mash bananas in a large bowl until smooth. Add coconut oil and lemon juice to bananas and mix well.
  3. Add in all dry ingredients apart from the raspberries. Stir briefly to incorporate, then slowly pour in the milk until you have a thick batter.
  4. Mash a ¼ cup of raspberries in a cup with a fork and add to the batter along with the rest of the whole raspberries, saving some for the top. Pour into prepared loaf tin and top with remaining raspberries and flaked almonds. Bake for 1hr, until golden and a toothpick comes out clean. Allow to cool completely before cutting.
  5. Top with more raspberries and a little icing sugar if desired. Stores well in the fridge for up to 4 days, or slice and pop in the freezer for up to a month.
Recipe by Bo's Kitchen at http://www.boskitchen.com/raspberrybananabread/