125g course wholemeal flour
125g spelt flour
1 tsp bread soda sieved
2 tbsp vanilla or plain Sylliflor
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.