coconut-essence-coconut-banana-raspberry-loaf

Ingredients

  • 1 1/2 cups buckwheat flour
  • 2 over ripe bananas
  • 2 eggs beaten
  • 1/2 cup JT’s coconut oil
  • 1 1/2 shredded coconut
  • 1/2 cup frozen raspberries
  • 1 tablespoon of coconut nectar or maple syrup
  • 1 tablespoon of LSA
  • 1 tsp baking powder
  • 1 tsp vanilla paste
  • 1/2 tsp cinnamon

Coconut banana and raspberry loaf

Mix all ingredients in a bowl until well combined, reserving 1/2 cup of shredded coconut for the topping. Preheat oven to 180 degrees and line a baking tin with greaseproof paper. Pour mixture into the tin and top with remaining coconut. Bake for 30 mins or until skewer comes out clean.

 

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