GF CHOC RASPBERRY BANANA BREAD

• 1/4 cup extra virgin olive oil
• 1/2 cup liquid sweetener e.g. SF maple syrup
• 2 eggs
• 1 tsp vanilla extract
• 1/4 cup unsweetened almond milk
• 2 large bananas or 3 small
• 1 1/2 cups self-raising, gluten-free flour
• 1/2 cup almond meal
• 1/2 cup brown sugar
• 1 tsp cinnamon
• 1 tsp bicarb soda
• Pinch of salt
• 1 cup frozen raspberries
• 1/2 cup choc chips

INSTRUCTIONS:

1. Pre-heat oven to 180degrees
2. In a large bowl whisk the olive oil, liquid sweetener and eggs together.
3. Add in the almond milk and vanilla and whisk
4. Add in the bananas and mash and then whisk in the brown sugar
5. In the same bowl add the flour, almond meal, cinnamon, bicarb soda, and salt, combine.
6. Fold through the raspberries and choc chips.
7. Bake for 50 minutes or until a skewer comes through clean

NOTES:

You can swap the raspberries for blueberries and can also swap the GF flour for normal SR flour