Banana, raspberry and coconut loaf recipe

If you’re searching for some lunch box inspiration or perhaps just want to amp up afternoon tea, this banana loaf recipe hits the spot nicely.

More than a bread but not as fussy as a proper cake, this sweet loaf has pockets of tart raspberry, balanced by sweet banana, making it a must for the lunch box. Add a slip of butter to serve and you’ll be hard pressed to stop at just one piece. Pepitas thrown on top with some extra raspberry tick the box of being fancy and as an added bonus, taste delicious!

Ingredients

150g butter, softened
1 cup brown sugar
½ cup milk
2 eggs
½ tsp vanilla
3 tbs desiccated coconut
1 cup of mashed banana (2 large bananas will usually do it)
2 cups self-raising flour
1 tsp baking powder
½ cup fresh or frozen raspberries (plus a few extra to add on top)
1 tbs pepitas

Method

  • Preheat oven to 180°C. Grease and line a loaf tin, leaving enough paper overhang to allow you to pull it out when cooked!

  • In an electric mixer, cream the butter and sugar until pale. Add the vanilla and mix well.

  • Add the eggs one at a time, beating well between additions.

  • Stir in the mashed banana and coconut. Sift the flour together with the baking powder over the mixture. Add milk and stir with a wooden spoon until combined.

  • Carefully fold in the raspberries.

  • Spoon the mixture into the loaf tin and even out the top. Scatter extra raspberries and the pepitas over the top. Bake for 50 minutes to an hour until cooked, testing with a skewer for it to come out clean when inserted in the centre.

  • Cool in the tin for 10 minutes before transferring to a wire rack to cool completely. Slice in thick slices and serve with a smear of butter.

Make sure to browse our recipe archives for more great meal ideas and treats to try.

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