Banana and Blackberry Bread

Time: 1 hour
Serves: Makes 1 loaf 

Ingredients: 

4 large overripe bananas

4 large eggs

125 ml (1⁄2 cup) LAKANTO Golden Malt Flavoured Syrup with Monkfruit Sweeter plus extra for brushing 
3 tablespoons melted coconut oil
100 g (3⁄4 cup) coconut flour

3 tablespoons arrowroot or tapioca flour
2 teaspoons gluten-free baking powder
1 teaspoon vanilla bean paste or powder
½ cup Soul Seed Hemp Protein Powder
1⁄2 teaspoon sea salt

135 g (1 heaped cup) blackberries

Method: 

Preheat the oven to 180°C and grease and line the base and sides of a 20 cm × 8 cm loaf tin with baking paper. (I find using a smaller tin gives you a taller loaf.)

Mash three bananas in a large bowl, add the eggs and use a whisk to continue to mash and combine well. Add the sweetener and coconut oil and mix with a spoon until incorporated. Add the coconut flour, arrowroot or tapioca flour, baking powder, vanilla and salt and mix well to form a thick, chunky batter. Carefully fold in most of the blackberries, ensuring they stay whole and don’t get mashed up; reserve a small handful for the top.

Pour the banana mixture into the prepared loaf tin and smooth the top with the back of the spoon. Slice the remaining banana in half lengthways and lightly press into the batter, then scatter over the reserved blackberries and lightly press them into the batter. Brush or drizzle with extra sweetener.

Bake for 35–45 minutes, or until the bread is golden brown on top and a skewer inserted in the centre comes out mostly clean. Cool in the tin for 10 minutes. Turn out onto a chopping board and slice.

Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.