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Banana & Raspberry Bread
  • 2 tablespoons Super Foods Chia Seeds
  • 1/2 cup water
  • 1/2 cup Super Foods Coconut Sugar
  • 1 cup almond meal
  • 1/2 cup coconut flour
  • 1 tablespoon Bioglan Maca Powder
  • 2 free range eggs, lightly beaten
  • 1/2 cup (125ml) Bioglan Coconut Oil
  • 4 ripe bananas, mashed (1 cup)
  • 125g fresh raspberries
  1. Preheat oven to 180°C.
  2. Line the base of 8 cm x 22 .5 cm loaf tin with baking paper.
  3. Whisk together the chia and water and set aside for 10 minutes to form a soft gel.
  4. Place coconut sugar, almond meal, coconut flour and maca powder into a bowl and mix to combine.
  5. Whisk together the eggs and oil. Fold the eggs and oil into the dry mixture, add the banana and gelled chia eggs and mixture to form a smooth batter.
  6. Fold through half the raspberries. Pour the mixture into the prepared tin, top with the remaining raspberries and bake for 40 minutes or until a skewer comes out clean when inserted into center.
  7. Allow to cool in the tin before turning out onto a wire rack to cool completely. Slice once cool.

*Makes 1 loaf