This Coconut, Banana and Raspberry loaf was one of the first recipes I ever posted, and it was one of those extremely rare first-time baking successes. Seven(!!!) years on, this recipe is still one of the most visited and emailed about on my blog, so it’s been reviewed several times over the years to make sure it still works (because let’s be honest, the photography definitely didn’t still work, and has been redone three times). Thankfully, the recipe is still as solid as the first time I completely and utterly fluked it.
Packed with glorious coconutty fats, complete proteins, fibre, and an array of vitamins and minerals, this loaf makes for a great lil snacky-snack any time of day. Eat it on its own, toasted and lightly buttered, or try it my fave way – warm with a few dollops of organic full fat yoghurt, fresh berries, toasted coconut flakes and a drizzle of maple. Yerrrrm.
Coconut, Banana & Raspberry Loaf | Gluten free, Grain Free, Dairy Free
- Prep Time: 15 mins
- Cook Time: 55 mins
- Total Time: 1 hour 10 minutes
- Yield: 10 thick slices or 16 thin slices 1x
- Diet: Gluten Free
Ingredients
- 200g dried coconut (desiccated, shredded or chips – not flour)
- 6 large (60g each) free range eggs, or 5 extra large (70g)
- 1 large overripe banana, mashed
- 1 tsp gluten and aluminium free baking powder
- ¼ cup + 1 tbs (approx 100g) pure maple syrup
- 1 heaped tsp pure vanilla extract or paste
- 1 ¼ cup (287g) frozen raspberries
Instructions
- Preheat oven to 180*C and line a 26cm loaf tin with baking paper.
- In a high-speed food processor, process the dried coconut until it forms a crumbly flour-like consistency. Take care not to over-process it, as it will begin to turn into butter. Add the baking powder and mix on low speed for a few seconds to combine.
- In an electric mixer, beat the eggs, maple syrup and vanilla on medium speed for a few minutes. Add the mashed banana and mix on low speed for a few seconds to combine.
- Fold the processed coconut through the wet mixture until combined, then gently fold through the frozen raspberries.
- Pour the batter into the lined loaf tin and smooth the top with a spatula. Top the batter with extra raspberries and coconut chips if desired.
- Bake at 180*C for 30 mins, then turn the temperature down to 150*C and bake for a further 20-25 mins or until a skewer comes out clean. It takes around 55 minutes in total in my oven but cooking times may vary depending on your oven and loaf tin. Remove from the oven and allow to stand in the tin for 10 mins before transferring the loaf to a wire rack to cool completely. Unlike usual loaf recipes that are best straight out the oven, you’ll want to wait for this one. The flavour and texture are better once it’s set properly, plus it’s way easier to cut.
- Serve on its own at room temp, toasted and lightly buttered, or my fave way – warm with a few dollops of organic full fat yoghurt, fresh berries, toasted coconut flakes and a drizzle of maple. Yummo. Store in an airtight container away from direct sunlight for up to 3 days, or slice it up and freeze for up to one month.
Notes
- I prefer to use frozen berries in baking because they hold their form better. If you’re using fresh berries, the cooking time might be less due to the lessened water content versus frozen berries
- Sometimes I like to top the batter with a few heaped teaspoons of old fashioned raspberry jam and lightly swirl it through the top of the batter with the edge of the spoon
- Raspberries can be substituted for fresh or frozen blueberries/mixed berries
- You can add dark choc chips for something a lil more indulgent
FODMAP Notes:
Although dried coconut is low in fructose, it’s high in sorbitol when consumed in amounts greater than 37g. Once divided into at least 10 slices, this loaf contains 20g dried coconut per serving. This amount is considered to be FODMAP friendly, however it still might be problematic for those with IBS who have a high sensitivity to polyols. If you’re unsure of the severity of your polyol malabsorption, try a very thin slice of this loaf in one sitting, making sure that you’ve limited your FODMAP intake for the rest of that day. Monitor how you feel over the next 24 hours. If you don’t notice any symptoms, try a thicker slice the next day 🙂
So sorry Tam, I must have missed this crucial detail when I re-wrote the method a few months ago. I’ve now updated it. Thank you for pointing this out!
The method doesn’t include the baking powder so I forgot to put it in. Perhaps you did the same?
Yay! Soooo happy to hear that you guys loved it so much!
A great recipe! I made it this afternoon and it has all gone already as my family inhaled it. I am now waiting for the next one to bake 🙂
Thank you!
My pleasure Christina, it makes me very happy to hear that you enjoy them!
I definitely have considered this, although I’m struggling to find time to create recipes and upload posts between work and full time studies as it is, so it’s been put on the back-burner until I can figure out a way to quickly and efficiently do it 🙂
Hi Ashlyn, thanks so much for some amazing recipes!
I’m just wandering if you have ever considered adding calorie content to your recipes?
For those of us that are in a weight-loss faze, and have FODMAP issues, this info would be invaluable!
Thanks again!
Thank you, and fantastic to know! XXX
absolutely delicious!! freezes really well too!
[…] 9. A paleo coconut, banana and raspberry bread from Nourish by Ashyln: […]
Thanks for the feedback, Monique. I agree with you! I’ll definitely get onto it once I become more tech-savvy – I’m a huge gumby when it comes to computers!
Thanks again xx
Ashlyn, it would be great if you could organise a Print Recipe function on your blog. This one is for printing! Thanks!
Hi Ashlyn, would it be possible to give the amount of dried coconut needed in cups instead of grams? I don’t have a kitchen scale that works. Thanks!
YAY! this makes me so happy! Glad it’s a winner at your house like it is at mine. Thanks for the lovely feedback! xxxx
I just made this and it is phenomenal! Your a champion.
Everyone at my house loved it (even the sugar lovers!)
Thanks babe xx
I just made this and it is phenomenal! Your a champion!! Everyone in the house loved it (even the sugar lovers!)
Thanks babe x
Just yell out if you need further clarification! I ALWAYS just do my stevia “to taste”, because all stevias vary in form and strength and the only way to do the recipe justice is to trust your taste buds! X
Ooppps, just saw it in the recipe!
Can’t wait to try it x
How much sugar or stevia did you use? Looks amazing!
Hi Gemma!
That definitely shouldn’t have happened. I can only think of three things: if you didn’t use baking powder, eggs, OR if you over-mixed the mixture by like half an hour (which I highly doubt you would have done haha!)
I haven’t heard of anyone else having this issue so please let me know what you think went wrong! X
Hi ashlyn,
Made the recipe but didn’t rise at all. What would make that happen?
Hey Molly!
I live in Melbourne, and I saw a dietician at Shepheard Works in Box Hill. I believe her name was Jo if memory doesn’t fail me. She took three months to get an appt with, and she was great, but I only saw her once because by that point I’d educated myself and researched everything I needed to know.
The internet will be your best –not to mention cheapest– friend when it comes to your fructmal, but if you’re really struggling in the early stages, a dietician who specialises in food intolerances will be best for you to get you on track.
I promise it will only get better. The best advice I can give you between now and seeing a dietician is to eat the plainest foods possible until your digestive system begins to heal. This might mean eating foods that are not as nutrient-dense as others, such as white rice instead of brown, and not getting much variety, but your body won’t be absorbing the nutrients from the healthiest food anyway until your stomach lining has replenished itself. Let me know how you go.
I’ll be doing a big page on fructmal in the near future, so look out for it. Hope that helps a little xxxx
Hi Ashlyn, I was wondering if you could give me the name of the dietician you have seen for your fructose malabsorption. I’ve just found out I’m intolerant and am having trouble working out what I should and shouldn’t eat xxx
My pleasure! I’m so happy that you enjoyed it!!! xxxxx
Just tried this recipe out and I love it! Thanks for sharing 🙂
So plump and juicy! Unfortunately, they won’t be in season over here again for a long time 🙁
Haha so glad you enjoyed it! Oh I know, that’s when it’s at its best!
Couldn’t resist this recipe and it definitely did not disappoint!! I think it will be all gone before it even gets a chance to cool down haha. Thanks for sharing xx
Super glad you enjoyed it! And quite honestly, if you can wait painlessly for a baked treat to cool before you taste it, it probably isn’t worth baking at all haha! That’s what I tell myself for solace, anyway… X
[…] banana + raspberry loaf. The recipe was courtesy of the lovely Nourish by Ashlyn and can be found here. I strongly recommend that anyone who actually ever reads this gives it a try. It’s fairly […]
Those raspberries are looking irresistible!