Kiddipedia
Thanks to Australian Eggs
Cook: 75 Mins
Serves: 8
Ingredients:
- 200g peeled ripe banana (about 2 large-3 medium bananas)
- 3 eggs
- ½ cup maple syrup, plus extra to serve
- 1/3 cup coconut oil, melted
- 1 teaspoon vanilla essence
- 1 tablespoon lemon juice
- ¾ teaspoon baking soda
- 2 cups almond meal
- ½ cup desiccated coconut
- ¾ cup frozen raspberries
- 1/3 cup cacao nibs, plus extra to serve*
- Fresh raspberries, to serve
- Ricotta cheese, to serve
Method:
- Preheat oven to 180C (160 fan). Line a 12 x 24cm (8-cup capacity) loaf pan with baking paper.
- Blend or process the banana, eggs, syrup, oil, vanilla, lemon juice and baking soda until almost smooth.
- Pour into a large bowl. Stir in almond meal and coconut. Then fold in ½ cup frozen raspberries and ¼ cup of cacao nibs. Pour into prepared pan. Sprinkle with remaining frozen raspberries and cacao nibs. Bake for 50 minutes to 1 hour, or until a skewer inserted into the centre comes out dry. Cool completely in pan.
- Serve with fresh raspberries, ricotta and extra maple syrup and cacao nibs.
*If you have left over chocolate eggs or bunnies, crunch them up and add to your banana bread
