Perfect for breakfast or for a quick snack, this Orange Raspberry Bread might be free of refined sugar, but it certainly doesn't lack in the flavor department! Indeed, you're in for intense orange and raspberry flavors all wrapped up in a perfectly moist, airy and toothy package.
Preheat your oven to 350°F; grease and flour a loaf pan and set it aside.
In a large mixing bowl, combine the ripe banana, eggs, Greek yogurt, honey, melted coconut oil, orange juice, vanilla extract and orange zest and mash well with a whisk then whisk vigorously until completely combined.
In a separate bowl, combine the flour, corn starch, cinnamon, baking powder, baking soda and salt and mix well with a whisk until fully combined.
Add the dry ingredients to the wet and mix with a rubber spatula until well combined, then delicately stir in the raspberries. Transfer the batter to your prepared loaf pan and spread all the way to the sides.
Bake for 60 minutes, or until the top is nice and brown and a toothpick inserted in the center of the cake comes out clean.
Remove the cake from the oven and place it on a cooling rack to cool for about 30 minutes, or at least until the pan and cake can be safely handled with your bare hands.
Remove the bread from the pan, then slice and serve.
Keep leftovers in an airtight container in the refrigerator for up to a week.