Summer Berry-Banana Bliss Loaf
Ingredients:
Vegetable oil for grease
3 eggs, lightly beaten
Coconut sugar 120 g
350 g mashed bananas (about 2-3 bananas)
Sunflower oil 120 ml
Almond milk 120 ml
Quinoa flour 100 g
100 Brown rice flour g.
Cornstarch 1 EL (10 g)
Potato Strength 2 1/2 tablespoons (40 g)
Raspberries 200 g
For decoration:
4 Mixed Berry Jam 4 tablespoons
Raspberries 50 g
Coconut Flaps 1 EL
Summer Berry-Banana Bliss Loaf
Methods
Preheat the oven. Masu. 200℃/180℃ fan oven. Grease and line a 20cm x 10cm (800ml) loaf tin with baking paper.
Combine eggs and coconut sugar in a large bowl. Add mashed banana, sunflower oil, and almond milk and stir until well combined.
In a separate bowl, combine quinoa flour, brown rice flour, cornstarch, potato starch, and baking powder. Make a well in the center and pour in the wet ingredients. Stir until well combined and gently add the raspberries.
Pour the batter into the prepared loaf pan. Bake for 40 minutes or until a skewer inserted into the center comes out clean. Let cool in the pan for 5 minutes, then remove to a wire rack to cool completely.
Once cool, spread the mixed berry jam on top of the bread, garnish with raspberries and sprinkle with shredded coconut.
Prep time: 20 minutes |Cook time: 40 minutes |Total time: 1 hour
Calories: No information | Servings: 10