1.Preheat oven 180C fan & line a 2lb loaf tin.
2.Sift the plain flour, oat flour, protein powder, baking powder, bicarb, salt and stevia into a bowl and whisk to combine.
3.Melt the coconut oil in the microwave and set aside.
4.Blend the bananas and transfer to a large bowl (alternatively, mash with a fork).
5.Add the beaten eggs, vanilla, melted coconut oil and greek yoghurt to the bowl with the bananas and whisk to combine.
6.Add the dry ingredients to the bowl with the wet ingredients and fold using a spatula, careful not to over mix. Once combined gently fold in the frozen raspberries.
8. Pour batter into a lined loaf tin and bake on the center rack for 30 minutes.
10. After 30 minutes cover with foil and bake for a further 20-25 mins.
11.Check the bread is cooked by inserting a toothpick into the center. If it comes out clean, its ready.
12. Allow to cool in the pan on a wire rack for 10 minutes.
13. Remove from pan and allow to cool fully on the wire rack before slicing. Once cooled, slice into 10 slices and enjoy!
170 Calories | 4.2g Fat | 25.6g Carbs | 9.1g Protein