1 Heat the oven to 180°C (160° fan) 350°F gas 4. Grease 8 x 10cm x 6cm|4? x 2 1/2? mini loaf tins.
2 Mix together the almonds, coconut flour, bicarbonate of soda, salt, lemon zest and coconut in a mixing bowl.
3 Mash the bananas and beat in the eggs, coconut oil, maple syrup and vanilla until well combined.
4 Pour the wet ingredients into the dry and mix well until fully incorporated.
5 Spoon into the tins and bake for 25-30 minutes, until a skewer inserted in the centre comes out clean.
6 Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
7 Beat the xlitol with just enough water to make a smooth thick icing. Drizzle over the cakes and sprinkle with freeze dried raspberries. Leave to set.