Little Leakers
Banana and Raspberry Loaf
MCT Oil to grease
2 egg whites lightly beaten
2 large ripe bananas, peeled, mashed
3/4 cup brown sugar firmly packed
1/4 cup MCT Oil
1 1/2 cups plain flour
1 1/4 teaspoons baking powder
1 tspn ground cinnamon
1/2 tspn bicarbonate of soda
1 1/4 cups frozen raspberries
Preheat oven to 160C. Grease a 14 x 21cm loaf pan. Line base and long sides with baking
paper. Combine egg whites, banana, sugar and MCT Oil in a bowl. Sift in flour, baking powder,
cinnamon and bicarbonate of soda. Fold together until just combined. Fold through raspberries.
Spoon mixture into prepared pan. Bake for 1 1/4 hours until a skewer inserted comes out clean.
Cool for 5 minutes in a pan before turning out onto a wire rack to cool completely. Slice, toast if
desired.
2 egg whites lightly beaten
2 large ripe bananas, peeled, mashed
3/4 cup brown sugar firmly packed
1/4 cup MCT Oil
1 1/2 cups plain flour
1 1/4 teaspoons baking powder
1 tspn ground cinnamon
1/2 tspn bicarbonate of soda
1 1/4 cups frozen raspberries
Preheat oven to 160C. Grease a 14 x 21cm loaf pan. Line base and long sides with baking
paper. Combine egg whites, banana, sugar and MCT Oil in a bowl. Sift in flour, baking powder,
cinnamon and bicarbonate of soda. Fold together until just combined. Fold through raspberries.
Spoon mixture into prepared pan. Bake for 1 1/4 hours until a skewer inserted comes out clean.
Cool for 5 minutes in a pan before turning out onto a wire rack to cool completely. Slice, toast if
desired.
