Sugar free Raspberry Banana Bread

Updated: Dec 3, 2018




This bread is the ultimate summer loaf. Im obsessed with having it for breakfast with coconut yogurt or nut butter.

The recipe is flour free and paleo friendly. It's so delicious you will not be disappointed!!!

I use plant-based protein powder in many of my recipes to keep me satisfied and not craving snacks and sweets.I highly recommend using a good quality flavoured plant-based protein powder for this recipe. If you have unflavored protein powder, you will want to add a little sweetener and 1tsp of vanilla extract to the recipe.


If you want the bread sweeter you can serve it with some honey but my family and I love the flavour just as is!!!


I used the vanilla protein by PRANA. Ive also tried the recipe with the other flavours such as , vanilla bean & maple or white chocolate.


Sugar-free, grain free, gluten free!


Ingredients:

Wet:

  • 2 large mashed bananas (1 extra if you want to decorate the bread)

  • 1/2 cup of raspberries (fresh or frozen) * if frozen let thaw

  • 3 whole medium-large eggs

  • 1 tbsp apple cider vinegar

  • 1/2 cup melted coconut oil

Dry:

  • 2 cups of almond meal

  • 1/2 cup of vanilla protein powder (prana)

  • 1/2 cup of crushed nuts

  • 1/2 cup Shredded coconut

  • 1 tsp baking powder

  • 1/2 tsp sea salt

  • 1/2 tsp of cinnamon


Directions:

  1. Preheat the oven to 170 degrees Celcius ( fan forced)

  2. In a medium-size bowl whisk together the eggs. Add the other wet ingredients and mix well.

  3. Combine all the dry ingredients in a large bowl. Add the wet and mix well until all the dry and wet is combined.

  4. Pour or spoon the mixture into a loaf tin if you are not using a silicone baking dish line your tin with baking paper to avoid sticking. You can decorate the top of the loaf with an extra sliced banana if you wish.

  5. Bake on the middle rack at 170 degrees Celsius for 50- 60 mins.

  6. Place a sharp knife or stick into the bread to check if it's cooked, the blade should come out clean.

  7. Remove from the oven. When cool turn the tin upside down and remove the loaf. Slice into 12 slices.


Store in an airtight container in the fridge for five days, or freeze for later.


Don't forget to tag me in your pictures!


Love,

Isabelle xx