Ingredients
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
Method
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!
