Flourless Banana and Raspberry Bread

This flourless banana raspberry bread is a lovely and nutritious bread that can be enjoyed by those needing a snack that is gluten and dairy free.

It’s lunchbox friendly and also makes a delicious afternoon tea snack.

If you’re after another delicious, gluten and dairy free bread, check out my Spiced Pumpkin & Pecan Bread.

Ingredients

1 cup desiccated coconut

1 cup quinoa flakes

2 tbsps hemp seeds

2 bananas, mashed

2 eggs, beaten

¼ cup maple syrup

¼ cup coconut milk (carton – i used the Nutty Bruce brand)

2 tbsps coconut oil, melted and cooled

1 tsp baking powder

1 tsp cinnamon

½ tsp ginger

½ tsp vanilla powder or 1 tsp vanilla paste

1 cup frozen raspberries

Optional for decorating

1 banana

handful of raspberries

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Method

1. Pre-heat oven to 160ºC .

2. Line a square 20cm tin with parchment baking paper

3. In a bowl mash the banana, then add in the beaten eggs, maple syrup, coconut milk, coconut oil and vanilla powder or paste. Mix well until combined.

4. In a separate bowl add in the dry ingredients, then mix in all the wet ingredients until well combined. Lastly, folding in the raspberries

5. Pour the batter in the tin and top with extra sliced banana and raspberries. You could also sprinkle some more cinnamon and coconut flakes too.

6. Bake for approximately 30-40 minutes.

7. Remove from the oven and allow to cool before slicing.