Banana, Raspberry, Coconut and Walnut Bread

Forget about store bought banana bread, this pregnancy recipe is tastier and better for you. It freezes well so you can enjoy it as a healthy pregnancy snack for weeks to come.

Ingredients

½ cup coconut flour

4 organic eggs

1 cup almond milk

2 large overripe bananas (mashed)

1 tsp cinnamon

3 tsp maple syrup

1 tsp baking powder

1 tsp vanilla extract

1 cup walnuts, chopped

1 cup raspberries, fresh or frozen

¼ cup shredded coconut

Method

Preheat oven to 180°C and line a loaf tin with baking paper.

In a bowl, combine the mashed bananas, eggs, milk, cinnamon, vanilla, maple syrup and baking powder. Mix together.

Add the coconut flour and walnuts to the wet mixture and and stir. Gently fold in the raspberries.

Pour the mixture into the lined loaf tin, top with shredded coconut and bake for 1 hour.

Take the raspberry bread out of the oven and allow to cool on a wire rack.

Gently cut the bread into slices and store in an airtight container for up to 1 week or freeze.