Quick, healthy, and easy paleo banana bread topped off with raspberries and a coconut butter glaze. Easily stores in the freezer for breakfast in the morning. Kid friendly, oil free, and contains NO sugar (just fruit!).

• 1 medium banana
• 1/4 cup soft medjool dates
• 2 large eggs
• 1/4 cup almond butter
• 1/4 cup golden milled flax meal
• 1/2 cup almond flour
• 1 teapsoon vanilla extract
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon sea salt
• 1/2 cup raspberries

• 5 tablespoons coconut manna or coconut butter
• 3 tablespoons warm water
• 2 tablespoons lemon juice
• 3-4 drops stevia liquid

• 1 medium banana
• 1/4 cup soft medjool dates
• 2 large eggs
• 1/4 cup almond butter
• 1/4 cup golden milled flax meal
• 1/2 cup almond flour
• 1 teapsoon vanilla extract
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon sea salt
• 1/2 cup raspberries

• 5 tablespoons coconut manna or coconut butter
• 3 tablespoons warm water
• 2 tablespoons lemon juice
• 3-4 drops stevia liquid

1. Preheat oven to 400F. Line a small 5 1/2" by 3 1/2" loaf pan with parchment paper.
2. In a food processor combine all the bread ingredients (except raspberries) and blend until smooth.
3. Pour the dough into the loaf pan. Top off with raspberries, then bake on 400F for about 45 minutes until cooked. You will know the bread is cooked when a knife inserted into the center of the loaf comes out clean.
4. For the glaze, blend all ingredients together in a food processor until completely smooth. Then drizzle (or pipe) over the loaf.