From Michelle at @michelle_badoco, founder of Nourish me Kitchen: https://msha.ke/nourish_me_kitchen/#about
Michelle makes a variety of healthy goodies that not only taste delicious but are nourishing and nutrient-dense. In this recipe, our organic raspberries add a tasty switch-up to the classic banana bread and provide a good source of antioxidants.
Recipe (suitable to freeze and is great toasted for breakfast!)
Ingredients
oob organic Frozen Raspberries
3 overripe bananas, mashed
1/2 cup healthy chocolate cut into chips (Michelle used Loving Earth)
1/4 teaspoon pink salt
1/2 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup coconut flour
2 eggs, room temp
1/4 cup almond butter
1 teaspoon vanilla extract
Method:
Preheat oven to Bake @175°
Line a medium-sized loaf tin with oil and baking paper.
In a med bowl combine banana, vanilla, and almond butter, & mix well with an electric mixer till well combined.
Add in eggs. Add coconut flour, baking soda, baking powder, cinnamon & salt. Mix again till just combined.
Gently fold in choc chips.
Pour half the batter into the loaf tin and smooth out a little, push raspberries into the mix (as many as your heart desires!) then pour the rest of the mixture on top and smooth out. Push more raspberries onto the top and add extra chocolate if desired. Bake for 30-40min, insert skewer into the centre and if clean: it’s done.
Place on wire rack to cool for 20mins, then invert to place on a wire rack and allow to cool completely.
Drizzle with coconut butter or melted chocolate for more indulgence!
