Add a simple twist to that breakfast favourite - banana bread with raspberry. A sweet and moist banana bread that is so tasty you won't know it's healthy! 


3 very ripe bananas, extra for topping

2 ½ cups flour* 

¼ cup honey or maple syrup

¼ cup extra virgin oil

1 tsp vanilla extract 

½ tsp ground cinnamon

3 free range eggs, beaten

½ tsp baking soda

1 tb lemon juice

½ cup frozen raspberries (thawed) or fresh raspberries, extra for garnish

1 tsp chia seeds

Slivered almonds to garnish.

*Optional: Make your own oat flour by gently pulse 2 ½ cups of oats in a high-speed blender until mixture forms a flour. 


Preheat your oven to 180°C. Prepare a loaf tin with baking paper.

To make the raspberry coulis, gently mash the raspberries and chia seeds in a bowl and set aside to set.

In a bowl add the banana and smash until it forms a thick paste.

Combine honey, oil, cinnamon, vanilla, eggs, baking soda, and lemon until combined. The lemon will activate the baking soda.

Add the oat flour and mix well until combined.

Gently smear the raspberry coulis on top of the batter – be careful that it doesn’t mix fully into the batter. Top with banana and garnish with slivered almonds.

Place in the oven and bake for 45 -50 minutes. 

Remove from the oven and allow to cool before serving. 


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