This recipe combines the traditional banana bread with a hint of raspberries and macadamia nuts, turning it into an amazing twist! The raspberries adds a bit of colour to the bread and tastes berrylicious! It is so easy to make and is a great recipe for a nutritious ‘on the go’ snack or brekky. Please see below to start cracking!

RECIPE

• 2 cups of almond meal
• 1 teaspoon of baking powder 
• 1/2 cup of rolled oats 
• 2 teaspoons of ground cinnamon
• 3 tablespoons of agave syrup or honey
• 3 large bananas, mashed into a bowl
• 1/2 cup of fresh or frozen raspberries 
• 1/2 cup of crushed walnuts
• 1/4 cup macadamia nuts 
• sprinkle of organic desiccated coconut

METHOD

Pre-heat oven to 180 degrees celsius

1. Place all of the ingredients apart from the coconut into a bowl and mix until a smooth consistency.
2. Line a cake tin with baking paper and pour the batter evenly into the tin.
3. Place into the oven for 35-40 minutes or until golden brown.
4. Remove the bread from the oven and sprinkle with the coconut and leave for 15 minutes to cool before serving!
5. Serve with natural yoghurt and fresh or frozen raspberries if desired 🙂

• Cholesterol-free
• Very low sodium content
• Great source of fibre

Please let me know how you enjoyed this recipe!

Happy Clean Eating!

Spreading love & happiness, Soph xox