Monthly Archives

May 2017

Baking

Raspberry & Coconut Loaf

May 14, 2017

Raspberries & Coconut = delicious!

Another take on my favourite banana bread recipe, this time combining the sweetness of coconut with the sharpness of raspberries, it’s definitely one for the fast approaching Summer!
I like to use very ripe bananas as they naturally begin to become more sweet over time, meaning you don’t need any extra sugar in this recipe (aside from dates, but you can even leave these out if your prefer). I’ve been tagged in lots of photos of you trying out my blueberry banana bread recipe, which you can get {here} and the feedback has been great so I know that you all love it as much as me! Don’t forget to tag me in your pictures via Instagram using @jennifermakes as I absolutely LOVE seeing what you think of my recipes.

Back to this yummy loaf, it would be perfect lightly toasted and smothered in almond butter – yes, I have tried several slices like this already, it would be rude not to… all in the name of taste testing obviously!

You will need:

  • 2 ripe bananas
  • 50g of dates (soaked in hot water)
  • 2 eggs (I used medium)
  • 200g of plain flour (rice flour would also work great)
  • 1/2 tsp of baking powder
  • 1/2 tsp of bicarbonate of soda
  • 75g of raspberries
  • 75g of desiccated coconut

How to make:

Preheat the oven to 160°c (fan) and line a loaf tin with parchment paper or grease with a little coconut oil. After pitting the dates, cover in hot boiled water and leave to soften for a few minutes.

Using a food processor, add the bananas, eggs, flour and soaked dates (drain the liquid away) and blend until a thick batter like consistency. You may need to add a tbsp of milk to make the mixture smooth. Spoon into a mixing bowl and add the rest of the ingredients. Before adding the raspberries, coat them in a little bit of flour to prevent them from sinking in the loaf.

When all combined, spoon into a loaf tin and smooth the top. Pop into the oven and bake for 45-50 minutes or until a skewer comes out clean. Leave to cool for half an hour or so before slicing. Enjoy!

raspberry banana bread