Over herein NZ we are currently in lockdown season 2, this calls for more baking and home cooked meals right? Here’s my super simple banana, raspberry and chocolate bread, it’s sugar free apart from the chocolate!

Ingredients

• butter or coconut oil 125g, melted

• very ripe bananas 3, mashed

• desiccated coconut 1 ½ cups

• ground almonds 1 cup

• flour (e.g. plain, spelt, gluten-free flour) ½ cup

• baking soda 1 level teaspoon

• vanilla essence or extract 2 teaspoons

• salt a good pinch

• free-range eggs 3, whisked

• chia seeds 1 tablespoon

• dark chocolate drops ½ cup

• frozen raspberries ¾ cup

• banana 1 extra, to garnish (optional)

• ground cinnamon 1 teaspoon

Method

1. Preheat oven to 180degC. Line loaf tin with baking paper.

2. In a large bowl, mix melted butter/oil, mashed banana, coconut, ground almonds, flour, baking soda, vanilla, salt and eggs, chia seeds, chocolate and cinnamon. Stir until combined.

3. Spoon 1/2 mixture into prepared loaf tin then press in 2/3 of the raspberries, cover with remaining mixture. Peel and cut remaining banana (if using) in half lengthways and arrange a banana half on top press remaining raspberries on top and sprinkle over extra chocolate drops and long strand coconut.

4. Bake for 35-40 minutes or until loaf is golden and a skewer inserted into the centre comes out clean.

5. Leave loaves to cool in tins for 5-10 minutes before removing and transferring to a wire rack. Very yummy slightly warmed and spread with butter! Store in an airtight container in a cool, dark place for up to three days, or in the fridge for up to five days. It also freezes well. Enjoy!