High Fibre Banana Bread


125g course 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)


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 to9 the top for a little crunch.

Bake for 50-60 minutes at 180 degrees. Cool in tin for ten minutes then remove to cooling rack. Enjoy.