This incredibly delicious loaf makes for a fantastic breakfast, lunch box filler or afternoon snack.
The versatile batter can also be used to make muffins or even a cake. Baking times for these other options are listed below the recipe.
2 ripe bananas – peeled and sliced
4 free range eggs
1/2 cup peanut butter (I prefer to use smooth)
1/4 cup sugar (I like to use organic golden sugar)
2 1/2 cups almond meal
1/4 cup tapioca starch
2 teaspoons vanilla essence
3/4 teaspoon baking soda
1 teaspoon apple cider vinegar
1 cup fresh or frozen raspberries (do not thaw frozen beforehand!)
Additional 1/2 cup fresh or frozen raspberries for topping
Preheat oven to 160 degrees celsius
Place the bananas, eggs, peanut butter, sugar and half the almond meal into a food processor. Blitz until smooth.
Add the rest of the almond meal, tapioca starch, vanilla essence, baking soda and apple cider vinegar. Combine well.
Remove the blade from the food processor and gently stir through the raspberries with a spoon.
Pour mixture into a 23cm loaf tin that has been well greased or lined.
Sprinkle the remaining raspberries on top of the batter.
Bake for 60-70 minutes until golden and a skewer comes out clean when inserted. Wait until the loaf is completely cool before slicing.
Will last 4 days in an airtight container in the fridge.
*To make 12 muffins – bake for 20-30 minutes
*To make a cake – bake for 60-70 minutes
This recipe is contributed by Kelly Gibney from kellygibney.com