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Preheat the oven to 180 degrees and line a 8 inch loaf tin with grease proof paper.
Peel the bananas and mash them in a bowl with a fork, then add the honey and combine. Add the coconut oil and mash with the bananas. In a separate bowl whisk two eggs, then add them to the banana mixture and mix through. Add the cardamom, cinnamon, flour and bicarbonate, and gently fold through. Then tip the mixture in to the lined loaf tin. Cook in the oven for 20-25 minutes until golden on top and cooked throughout.
While the bread is cooking make your compote. Place the apple in a small pan with a splash of water and cook slowly until soft, then add the raspberries and honey, cook until the raspberries have softened. Place in to a food processor and blitz until a smooth consistency.
Remove from the oven and leave to cool in the loaf tin for 5–10 minutes. Tip out from the loaf tin and leave to cool completely.
To serve, cut the banana bread in to slices, add a dollop of coconut yogurt and compote to each slice, and top with fresh raspberries and a sprinkle of bee pollen.
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