What You’ll Need:
- 125g coarse wholemeal flour
- 125g spelt flour
- 1 tsp bread soda sieved
- 2 tbsp vanilla or plain Sylliflor
- 125g butter
- 125g coconut sugar
- 125g Greek yogurt or non dairy alternative
- 3 large ripe bananas
- 2 large eggs
- Cup of raspberries fresh or frozen (optional)
Method
- Cream the butter and sugar.
- In a separate bowl mash the bananas, beat eggs and yogurt and add to the creamed mixture.
- Stir in all the other ingredients.
- Transfer to a bottom lined and lightly greased 2lb loaf tin.
- Smooth the top.
- Ass a sprinkle of Demerara sugar to the top for a little crunch.
- Bake for 50-60 minutes at 180 degrees.
- Cool in tin for ten minutes then remove to the cooling rack.
- Enjoy