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 (AKA an absolute fluke). Three years on, this page is still one of the most visited on my blog, which leads me to believe it’s one of the most used recipes (as do the frequent emails I receive about it), which is all really alarming because this morning it occurred to me that I haven’t updated this page in three years. As gravely expected, the photography was terrible (I’m talking iPhone 4 terrible), the writing was cringe worthy, and I couldn’t even remember what the loaf tasted like. So today I made it and (very quickly) re-photographed it.
FYI, it still tastes great. Thank God I had taste judgement and some sort of cooking knack going for me in 2013, if nothing else.
Packed with nourishing fats, complete protein, an array of vitamins and minerals, fibre and antioxidants, this recipe makes for a great snack at any time of day. Eat it on its own or toasted and lightly buttered, or try it my favourite way: warm with a few dollops of organic natural yoghurt, fresh berries, a few sprigs of mint and a cup of French earl grey on the side.
A note for the low FODMAP-ers:
Dried coconut is moderately high in polyols. Due to the large amount of dried coconut in this recipe, it might not be suitable for those with fructose malabsorption/IBS. If you’re unsure, try a very thin slice of this loaf in one sitting, making sure you limit your FODMAP load before and after and monitor how you feel over the next 24 hours. If you don’t notice any undesirable symptoms, try a thicker slice the next day, ensuring that you’re mindful of what else you’re eating around that time.
Coconut, Banana & Raspberry Loaf
- 200g dried coconut (desiccated, flaked or chips – NOT flour)
- 6 large (60g) free range eggs, or 5 extra large (70g)
- 1 large overripe banana, mashed
- 1 tsp gluten and aluminium free baking powder
- 1/4 cup + 1 tbs pure maple syrup
- 1 heaped tsp pure vanilla extract or paste
- 1 1/4 cup frozen raspberries
- Preheat oven to 180*C and line a 26cm loaf/bread tin with baking paper.
- In a high-speed food processor, process the dried coconut until it forms a crumbly flour-like consistency. Do not over-process it, as it will 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 stir to combine.
- Fold the coconut flour mixture into the wet mixture, then gently fold through the frozen raspberries.
- Pour the batter into the lined loaf tin. Top the batter with extra raspberries and coconut chips. If I have some on hand, I also like to top the loaf with a few heaped teaspoons of good-quality natural raspberry jam, and swirl it through the top of the batter ever so slightly with the edge of the spoon. It adds an extra touch of tart deliciousness, while only adding a tiny amount of extra sugar.
- Bake at 180*C for 30 mins – at this point it should have risen significantly and started to deepen in colour. Turn the temperature down to 150*C and bake for a further 20-25 mins or until a skewer comes out clean. Mine took 55 mins in total. Remove from the oven and allow to stand in tin for 10 mins before removing from tin and placing on a wire rack to cool completely. You can eat it immediately (it will be difficult to cut until it’s cooled) or serve at a later date, warm or at room temperature. Store in an air-tight container away from direct sunlight for up to 3 days.