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.Print
- 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
- 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.
- 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
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 🙂