Serves 12 – makes 1 large loaf or 2 small loaves

1/2 cup butter or coconut oil, softened

1/2 cup coconut sugar

3 eggs

2 teaspoons vanilla extract

1/2 teaspoon bicarbonate soda

2 1/2 teaspoons gluten and aluminum free baking powder

2 teaspoons cinnamon

1 small (120g) zucchini, grated

2 small (220g) apples, cored and roughly chopped

1/2 cup dried figs, sliced

2 small (300g) bananas, sliced on the round

1/4 cup milk (nut, dairy or grain)

3/4 cup rye flour

3/4 cup spelt flour

pinch sea salt

Preheat oven to 180C and line 2 small loaf tins (10x15cm) or 1 large loaf tin 14x24cm. In a large mixing bowl whisk together butter/coconut oil, coconut sugar and eggs until creamy. Add vanilla, bicarb, baking powder, cinnamon, zucchini, apple, figs and 1 banana and mix well. Fold in milk, walnuts, rye and spelt flour and sea salt until evenly combined. Pour into tins of choice and top with remaining sliced banana. Bake for 30 minutes for small tins and 55-60 minutes for large loaf tin. Allow to cool in tin for 10 minutes before turning onto a wire rack to rest a further 20 minutes. Slice and serve.