Coconut, Banana & Raspberry Loaf


Serves 8

200g desiccated coconut
6 eggs
1 large ripe banana, mashed
1 teaspoon baking powder
3 tablespoons honey
1 teaspoon stevia
1 teaspoon vanilla extract
1 cup frozen raspberries


Preheat oven to 180C and line the loaf tin with baking paper. In a high-speed food processor, process dried coconut for a few minutes until it resembles a crumbly flour-like consistency. Stir the baking powder into the coconut. In an electric mixer, beat the eggs, honey and vanilla on medium speed for a few minutes. Add the mashed banana and combine. With a wooden spoon, begin stirring through the stevia and coconut mixture. Gently stir through the raspberries, and pour the batter into the lined loaf tin. Bake at preheated temperature for approximately 30 minutes; it should have risen significantly and be starting to deepen in colour. Turn the temperature down to 150C and bake for a further 25-35 minutes or until a skewer comes out clean. If the loaf is still not cooked and the top is becoming too brown cover the loaf with foil to prevent it from burning and continue baking until cooked. Remove from the oven and allow to stand in tin for 10 minutes before removing from tin and placing on a wire rack to cool.


Inspired by Ashlyn,


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