RASPBERRY CHOC CHIP BANANA BREAD

Deets:

*3 extra-ripe bananas
*2 eggs or vegan replacer
*1/4 cup runny nut butter
*2 cups fine oat flour or plain flour
*1/3 cup monkfruit maple syrup
*1/4 cup plant milk
*1 tsp baking powder
*3/4 tsp baking soda
*Pinch of salt

*Handful of Raspberries
*Chopped Walnuts (optional)
*df Chocolate chips (not optional)

🍌 preheat oven to 180 and line loaf tin
🍌mix dry then add to wet
🍌coat raspbs in flour then fold into batter along w choc chips and walnuts
🍌top with more choc chips, raspbs and walnuts then bake for 50-55mins
(Or until cake tester comes out clean – I’d check at 45mins)

I always freeze my ‘nana bread (pre-sliced) and microwave/defrost when the craving hits

add a dollop of coconut yog and drizzle of nut butter: nothing beats it!

Fluffy, low sugar and healthier bake that you simply MUST have stashed in the freezer at all times