Peanut Butter Raspberry Bread
This recipe came about by default, arriving home from holidays with hardly anything in the house I was serious craving a bread alternative to fill my holiday woes. This recipe is made from ingredients most of us have knocking around the house or are very easy to pick up in most stores! The bread has a good consistency, its moist but not soggy and won’t crumble so its perfect for carrying around as a snack or an option for breakfast on the go!
The mixture is for a 1Ibs size bread tin but in the picture I used a ½ Ibs loaf tin to add a little extra height, although it will expand in the oven anyway.
Cooks in 45 Minutes
- 200g oats (Gluten Free will work here also)
- 4 tbsp. Peanut Butter- I used crunch but smooth will work too.
- 3 large Ripe Banana
- 3 tbsp. Coconut oil
- 2 tbsp. Maple/or Honey
- ½ tbsp. Baking powder
- 3tbsp(50 ml) Unsweetened Almond Milk
- 125g Fresh Raspberries
- Preheat oven to 180°C
- Start by processing the oats into a flour, you can do this using a nutria-bullet.
- Place in a medium sized mixing bowl along with the baking powder.
- Melt the coconut oil and set to one side.
- In a separate bowl, using a fork mash the bananas really well so there are no large bits visible, stir in the peanut butter, melted coconut oil and maple/or honey until fully combined.
- Scrap the “peanut banana” mix into the oat flour bowl and stir until combined- the dough will be a thick and a little dry- now add in the almond milk and stir until a sticky dough texture is reached.
- Stir in the fresh raspberries and spoon into a lined baking tin or a silicone tin.
- Place in the oven and bake for 50 minutes until golden brown and hard when tapped.
- Remove and let sit for 30 minutes to set before digging in!
- Once fully cooled store in an airtight container it will keep for 4 days.