Ingredients

250g frozen raspberries, thawed

2 tbsp chia seeds

1/2 cup Mayver’s Skin On Peanut Butter

3 eggs, whisked

1/4 cup light extra virgin olive oil

2 tbsp honey

1/2 cup skim milk

3 overripe bananas, 2 mashed and 1 sliced

1 cup plain wholemeal flour

1 cup plain flour

1 tsp bicarbonate soda

3 tsp baking powder

1/2 tsp ground cinnamon

1/4 tsp salt

Method

1. To prepare the chia jam, combine raspberries and chia seeds in a small mixing bowl. Stir to combine. Cover and place in the refrigerator to thicken.
2. Preheat oven to 180°C /160°C (fan-forced). Line a 21cm x 11cm loaf pan with non-stick baking paper.
3. Beat peanut butter and eggs with an electric mixer on medium speed for 3 minutes, or until thick and well combined.
4. Reduce speed to low and beat in olive oil, honey, milk and mashed banana.
5. In a separate bowl, sift together the flours, bicarbonate soda, baking powder, cinnamon and salt. Stir to combine. Pour wet mixture into dry mixture and fold gently.
6. Pour mixture into the lined pan and press banana halves into the top of the mixture. Bake for 1 hour or until a skewer comes out clean.
7. Cool in pan for 10 minutes, then turn out onto a rack to cool.
8. Slice into 12 pieces. Serve alongside chia jam and peanut butter!

 Delicious recipe by: @susieburrelldietitian