RASPBERRY COCONUT BANANA LOAF

This mouthwatering loaf bursting with raspberry and the mouth watering taste of banana and coconut! This quick and easy recipe is perfect for an delicious afternoon snack and dessert, perfect for the whole family! Not only does it taste amazing but has no added sugar, so you can enjoy guilt free! Recipe by: Pamela Higgins

2 bananas

2 eggs or flax eggs

100ml oat milk

1 teaspoon vanilla extract

100g oats, blended into a flour

50g gluten-free flour

50g desiccated coconut 

100g Natvia natural sweetener

1 teaspoon baking powder

100g frozen raspberries

To glaze -

3 tablespoons zero icing sugar

1-2 teaspoons oat milk

Freeze-dried raspberries

Desiccated coconut

Mash up the banana and mix with the eggs, milk, vanilla, flours, coconut, Natvia and baking powder until combined then gently stir in the raspberries.

Spoon into a greased and lined loaf tin and spread out evenly. Bake at 180C for 30-40 minutes until golden and risen. Leave to cool then place on a wire rack.

Mix together the icing sugar and enough oat milk to form a slightly runny paste. Drizzle over the loaf then sprinkle over the freeze-dried raspberries and coconut.

Slice up and enjoy! 

SERVES: 6

PREP: 20 minutes

COOK/CHILL: 30-40 minutes