DAIRY FREE | GLUTEN FREE | VEGETARIAN
This loaf makes a fantastic breakfast, lunch box filler or afternoon snack. The versatile batter can also be used to make muffins or even a cake. Baking times for these other options are listed below the recipe.
Ingredients
- 2 ripe bananas, peeled and sliced
- 4 free range eggs
- ½ cup peanut butter (I prefer to use smooth)
- ½ cup sugar (coconut sugar is lovely in this)
- 2½ cups almond meal
- 1⁄3 cup tapioca flour
- 2 teaspoons vanilla essence
- ¾ teaspoon baking soda
- 1 teaspoon apple cider vinegar
- 100g dairy free dark chocolate, roughly chopped
- 1 cup frozen or fresh raspberries (do not thaw beforehand if using frozen)
Method
Preheat oven to 160 C̊
Place the bananas, eggs, peanut butter, sugar and half the almond meal into a food processor. Blend until smooth.
Add the rest of the almond meal, flour, vanilla essence, baking soda and apple cider vinegar. Combine well.
Remove the blade from the food processor and gently stir through the chocolate with a spoon.
Pour mixture into a 23cm loaf tin that has been well greased or lined.
Gently press the raspberries into the top of the batter.
Bake for around 60 minutes until golden and a skewer comes out clean when inserted. Wait until the loaf is completely cool before slicing.
Will last four days in an airtight container in the fridge.
To make 12 regular-sized muffins: bake for 20-30 minutes
To make a cake in a 23cm tin: bake for 50-60 minutes