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Banana & Raspberry bread


- 1.5 cups (200g approx.) wholemeal plain flour

- 1/4 cup almond meal

- 1/4 cup 100% Natvia Sweetener

- 1 tsp baking soda

- 1/2 tsp salt

- 300g ripe banana (mashed)

- 1 cup frozen raspberries

- 250g vanilla Greek Yoghurt (YoPRO)

- 3 large eggs

- 35ml extra virgin olive oil

- 2 tsp vanilla extract Procedure

1) Preheat the oven to 180 ℃ (fan oven 180 ℃) and line a 22-24cm loaf pan with baking paper.

2) In a large bowl, mix together the flour, almond meal, sweetener, baking soda and salt.⁣

3) In a separate medium bowl, whisk together the mashed bananas, eggs, greek yoghurt, oil and vanilla extract.⁣

4) Add the wet ingredients to the dry ingredients and stir until combined.⁣

5) Roughly fold through the raspberries. Do not mix too much!

6) Pour into the prepared loaf pan and bake for 50min or until a skewer inserted comes out clean.⁣

7) Allow to cool completely in the pan before slicing and serving.⁣ Enjoy!

TIPS Use ripe bananas!

Feel free to swap out the sweetener and add brown sugar or honey instead! If your carbohydrate requirements are higher then this would make sense and would be ideal to then have this bread as a pre training snack!

PREP TIME Prep | 10 mins

Cook |50 mins Serves | 12

Nutrition info: Per serve: 1 slice (makes 12) Energy: 650 kJ (155 cal) Carbs: 17g | Protein: 6.5g | Fat: 5.5g | Fibre: 4g

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