Peanut Butter & Jelly Banana Bread

Method

1. Preheat oven to 160°.
2. Place all dry ingredients into a large mixing bowl and stir until combined.
3. Combine wet ingredients, except raspberries, either mixing them by hand or processing in a food processor/blender.
4. Slowly add the wet mixture to the dry ingredients and mix until just combined.
5. Fold through the raspberries.
6. Lightly oil a loaf tin with some coconut oil, then line with baking paper.
7. Spoon batter into the tin and bake for 45-60 minutes until golden and cooked through – insert a skewer to test, it should come out dry.
8. Once cooked, remove from oven and allow it to cool in tin.
9. When cool, turn tin upside down and remove loaf. Slice loaf into 12 slices.
10. Serve with Raspberry Chia Jam (recipe below) and extra peanut butter.

Raspberry Chia Jam:

1. Combine all ingredients in a food processor/blender and blend until combined. Add more water if the mixture is too thick.
2. Spoon in a sterilized jar and keep in the fridge for up to one week.

 

Notes:

• If kept covered in the fridge, it will keep up to 1 week. If you are not planning on having it all within 1 week, wrap up individually and put it in the freezer.