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Banana, raspberry and coconut loaf (Gluten, Sugar & Dairy free)



14 slice(s)

Banana, raspberry and coconut loaf

  • 2 level tablespoons coconut oil melted, for greasing
  • 280 g almonds
  • 3 bananas, (approx. 275 g)
  • 3 level tablespoons honey
  • 4 eggs
  • 70 g moist coconut flakes
  • 1 1/2 tsp Gluten Free Baking Powder
  • 120 g Fresh Raspberries, (see Tips)
  • 30 g flaked almonds
  • 400 g can coconut milk, whipped, to serve
  • 6
    1h 5min
    Preparation 10min
  • 7
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.

Recipe's preparation

  1. Preheat oven to 160°C. Liberally grease a loaf tin (25 x 9 x 11 cm) with melted coconut oil or coconut oil spray and set aside.

  2. Place almonds into mixing bowl and mill 10 sec/speed 8.

  3. Add banana, honey and eggs into mixing bowl and mix 5 sec/speed 5 until smooth.

  4. Add coconut flakes and baking powder and mix 5 sec/speed 4 until just combined. Scrape down sides of mixing bowl with spatula.

  5. Add 60 g of the raspberries and mix 10 sec/[reverse]/speed 3 or until folded through.

  6. Pour batter into prepared loaf tin, then top with flaked almonds and remaining 60 g of raspberries. Bake for 55-60 minutes (160°C) or until a wooden skewer inserted into the centre of the cake comes out clean. Allow to cool in tin for 5 minutes, then transfer onto a wire rack to cool completely. Clean and dry mixing bowl.

  7. Insert butterfly whisk. Scoop out the thick cream from a chilled can of coconut milk (see tips). Place cream into mixing bowl and whip speed 3 until soft peaks form, watching carefully through hole in mixing bowl lid. Transfer into a serving bowl and set aside.

  8. Serve with reserved whipped cream.


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Substitute fresh raspberries with frozen raspberries, thawed on a paper towel.

Coconut milk should be chilled for approx 8 hours or overnight. Before whipping, scoop out the thick part of the milk that is formed in the can, this is what will be whipped.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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