Banana, Raspberry & Coconut Bread
A classic Banana bread with a twist,using ripe seasonal fruit!
Coconut, raspberry and banana bread is a colourful twist on a classic banana bread. The addition of coconut and raspberry gives this classic additional texture and flavour
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Banana, Raspberry & Coconut Bread
Serves 6
Gluten Free
Dairy Free
Vegan Friendly
INGREDIENTS
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125G NUTALEX, SOFTENED
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1 CUP (175G) COCONUT SUGAR
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1 TEASPOON VANILLA EXTRACT
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2 EGGS
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2 CUPS MASHED BANANA
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1 CUP (160G) FROZEN RASPBERRIES
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½ CUP (25G) SWEETENED COCONUT FLAKES, PLUS EXTRA, FOR SPRINKLING
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1¾ CUPS (255G) PLAIN GLUTEN FREE (ALL-PURPOSE) FLOUR, SIFTED
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1 TEASPOON BAKING POWDER, SIFTED
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1 TEASPOON BICARBONATE OF (BAKING) SODA
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1 TEASPOON GROUND CINNAMON
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⅓ CUP (115G) GOLDEN SYRUP
METHOD
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Preheat oven to 160°C (325°F). Place the butter, coconut sugar and vanilla in an electric mixer and beat for 8–10 minutes or until pale and creamy. Scrape down the sides of the bowl.
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Gradually add the eggs and beat well to combine. Add the banana, raspberries, coconut, flour, baking powder, bicarbonate of soda, cinnamon and golden syrup and stir to combine.
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Spoon the mixture into a 26cm x 11cm (2.5 litre-capacity) lightly greased loaf tin lined with baking paper and sprinkle with the extra coconut flakes. Bake for 80–85 minutes or until cooked when tested with a skewer.
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Cool in the tin for 20 minutes before turning out onto a wire rack to cool completely.
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Serve with Liddells Lactose free yoghurt or Cocobella Coconut Yoghurt for a vegan option