Pear, raspberry and banana loaf

For all the times I thought healthy was boring, or bland and didn't taste good.
For all the times I thought it was a massive compromise and punishment.
 
Wow, I was wrong. 

Healthy choices, better decisions and delicious recipes that achieve in all areas. 

​This recipe is for that. 

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Serves 12
prep time 15 minutes
cook time 1 hour


What You Need:

• 1 1/2 cups wholemeal flour self raising flour 
• 1 tsp ground cinnamon
• 1/2 cup traditional wholemeal oats
• 2 eggs
• 2 tbsp olive oil
• 300g mashed banana (roughly 3 small banana’s)
• 1 medium size pear, finely chopped
• 1 cup frozen raspberries (extra for serving)
• 1 tbsp honey

What to Do:

1. Preheat the oven to 180 degrees Celsius. Lightly grease a 10cm x 20cm loaf pan with olive oil. 
2. Sift flour and cinnamon into large into a large bowl. Return any husks to bowl. Stir in oats.
3. Whisk eggs in, olive oil, honey and banana in a medium bowl until combined. Stir in pear and half the raspberries. Add banana mixture to flour mixture and stir until just combined.
4. Spoon mixture into prepared pan. Press remaining raspberries into top. Bake for 1 hour or until a skewer inserted into the centre comes out clean. 
5. Cool loaf in pan for 5 minutes before transferring to a wire rack to cool.

tips:
- Serve with a ricotta cheese.
- Cover top with foil in oven, if top is browning too quickly.
- Store in an air tight container for up to 2 days, or freeze for up to 2 months.

​Enjoy!