Ingredients
14 slice(s)
Banana, raspberry and coconut loaf
- Butter, for greasing (see Tips)
- 280 g almonds
- 3 bananas, (approx. 275 g)
- 120 g caster sugar
- 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
- 200 g pouring (whipping) cream, to serve
- 2 tbsp icing sugar, for dusting
Recipe's preparation
Preheat oven to 160°C. Lightly grease and line a loaf tin (25 x 9 x 11 cm) with baking paper and set aside.
Place almonds into mixing bowl and mill 10 sec/speed 8.
Add banana, sugar and eggs into mixing bowl and mix 5 sec/speed 5 until smooth.
Add coconut flakes and baking powder and mix 5 sec/speed 4 until just combined. Scrape down sides of mixing bowl with spatula.
Add 60 g of the raspberries and mix 10 sec/"Counter-clockwise operation" /speed 3 or until folded through.
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.
Insert butterfly whisk. 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.
Dust cake with icing sugar and serve with reserved whipped cream.
Accessories you need
-
Butterfly
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Spatula TM5/TM6
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Tip
Substitute fresh raspberries with frozen raspberries, thawed on a paper towel.
To make this loaf dairy free, use grapeseed oil for greasing
Watch Anna prepare this recipe at our YouTube channel //bit.ly/1FCWvaZ
Comments
Add a commentSo yummy, I used 80g of honey instead of sugar and...
So yummy, I used 80g of honey instead of sugar and 90g raspberries in the cake.
I needed to cook mine about 30 mins longer in the oven but was well worth the wait!
Has anyone tried this with any other nuts? I can't...
Has anyone tried this with any other nuts? I can't have almonds & really want to try this
Delicious...received multiple requests to pass on...
Delicious...received multiple requests to pass on the recipe. Will be making this again. Thanks.
Delicious! A keeper and will be made often
Delicious! A keeper and will be made often
This was super easy and worked perfectly. Didn't...
This was super easy and worked perfectly. Didn't have flaked coconut so used shredded and used 90 gm sugar .
We make this one often and just love it. Every...
We make this one often and just love it. Every time we give it to someone they rave about it as well. Easy and delicious. Also lovely with sunflower seeds on top. Thanks for this one!
This is my go-to banana cake recipe now, and it's...
This is my go-to banana cake recipe now, and it's so easy. Everyone I make it for asks for the recipe. Enough said!
(No Subject)
Really lovely and works well as big muffins too!
This is just unbelievably scrumptous! It will be...
This is just unbelievably scrumptous! It will be my new "favourite"
so delcious. I subbed in
so delcious. I subbed in Strawberries and it tasted really great.
I've only had my thermmix for
I've only had my thermmix for two weeks and have made this cake three times already. I did substitute raspberries for strawberries and it was lovely. much sweeter.
Hey Anna i love this recipe!
Hey Anna
i love this recipe! Versatile and forgiving! (don't ask)
Nikki Banks -Training Content Developer at The Mix Australia
follow me on Facebook, Instagram and Twitter @ThermoNikki
I have made this at least 10
I have made this at least 10 times. It always comes out perfect. Great crowd pleaser for morning tea at work.
My daughter prepared this
My daughter prepared this today and it was really easy to make (she is 12) . She only used 1/2 of the coconut and the taste was still a bit sweet but everyone enjoyed it.
Thanks.
Very tasty, easy recipe.
Very tasty, easy recipe. Absolutely loved it & so did my hubby. Awesome toasted "Closed lid"
Love love love this cake. I
Love love love this cake. I make th weekly. I halve the sugar and it is still plenty sweet enough with the fruit. Thank you for sharing. Xx
Easy and Delicious! I
Easy and Delicious!
I didn't have any flaked almonds to place on the top so I used sunflower seeds and linseeds.
I also cut the sugar down by 1/4 and it tasted sweet enough for me!
Thank you for a flourless recipe xxx
This was superb!
This was superb!
The Thermie Chick - https://www.facebook.com/thethermiechick
This was very nice. I
This was very nice. I substituted the caster sugar for 60g of coconut sugar. The loaf also needed 20 minutes longer in my oven.
a big hit
a big hit
Cooking in the oven as I
Cooking in the oven as I type, very easy to make
This was so simple to make!!
This was so simple to make!!
I found the video for this
I found the video for this before i found the recipe. My loaf is still cooking in the oven atm but i was just a bit confused. In the video she takes the almond meal out, then adds it with the coconut and baking powder later on. Though in the recipe it seems to stay in the bowl. Does it make any difference either way? (I took it out as per video)
Very tasty and was a hit with
Very tasty and was a hit with my work colleagues. Thank you.
Reduced the sugar content,
Reduced the sugar content, used frozen raspberries - this cake was very popular at home, delicious!
Mine took a fair bit longer
Mine took a fair bit longer in the oven but was certainly worth waiting for!
Delish ! Thank you - took a
Delish ! Thank you - took a little longer to cook , but that's fine.... Please Anna can we have more
Lovely! one of the first
Lovely! one of the first things I made.
Tasted delicious. I was too
Tasted delicious. I was too impatient though and took it out of the oven before it was fully cooked through so it fell apart a bit when I tried to take it out of the tin! That was after 1hr, 15min @160C
This was yummo, took it to
This was yummo, took it to work and it was gobbled up. Lovely and moist and delicious. Thanks Anna for a wonderful recipe
Tracy Reeves
Yummo. I did a half batch as
Yummo. I did a half batch as i didn't have enough almonds and baked in friand tin. Stll made 9.
Such a beautiful flavor.
Will shred the coconut flakes a bit more next time. A new favorite!
Very easy! Have made this for
Very easy! Have made this for my father in law's birthday tonight. Had everything needed already at home. Thanks Anna!
Perhaps needed to go in the
Perhaps needed to go in the oven at a slightly lower temperature, as mine came out a little burnt on the outside.
Otherwise, it was delicious!! I served it with lemon butter (from the Basic Cookbook), which I think compliments it better than whipped cream.
Absolutely delicious - I had
Absolutely delicious - I had to cook it for an extra ten minutes than specified but my bananas were very ripe. It was a crowd pleaser - no one cared that it was gluten free - you wouldn't have known the difference.
Made this for the office....
Made this for the office.... Everyone loved it! Used frozen raspberries and left in a warmed oven for 5 extra minutes and turned out perfect
Had some left over bannas,
Had some left over bannas, searched that on site, found this recipe. Wow! Absolute winner. Thank you so much for sharing.
So moist and delicious! This
So moist and delicious! This was such a crowd pleaser and everyone loved it, even the dubious non gluten intolerant members of the household. I didn't have any fresh raspberries so used mixed frozen berries and it turned out beautifully, even without thawing them first. Oh and the easiest recipe in the world to follow too - thanks for the excellent instructions. This will be a regular favourite in our household.
Delicious cake, thank you! I
Delicious cake, thank you! I used shredded coconut and substituted mulberries from our garden instead of blueberries.
I'd love to know where i can
I'd love to know where i can get moist coconut flakes that don't contain propylene glycol. This is quite a nasty ingredient that is best avoided.
www.thermogourmand.com.au
Delicious cake, very moist
Delicious cake, very moist and yes easy to make!!! Next time I will shred my coconut flakes beforehand though. It also cooked for 1 hr and 20. I guess because I had frozen raspberries.
Thanks for sharing.
I found this recipe on
I found this recipe on Saturday when looking for a GF banana cake. Then it was the feature of the latest newsletter! Absolutely DELISH & easy to make for something so special. I used shredded coconut & slivered almonds & still worked well.
This is a beautiful cake
This is a beautiful cake Anna. It turned out perfectly and it is a great size to serve the whole family with some left over.
Thank you so much Anna - do you have anymore gems??
thankyou for this lovely
thankyou for this lovely recipe Anna.
I used activated almonds and replaced the raspberries for blueberries (just cos that's what i had handy)
really delish
Nikki Banks -Training Content Developer at The Mix Australia
follow me on Facebook, Instagram and Twitter @ThermoNikki
I dislike bananas. Would the
I dislike bananas. Would the recipe work without them? Thanks
How many calories/kj per 100g
How many calories/kj per 100g would this be?
Impressive cake that looks
Impressive cake that looks lovely and tastes really nice. I made this with blueberries instead and it turned out amazing. I did have to cook it longer than the suggested time but I think that was because I blended the blueberries up more than I should have. Overall a fantastic recipe for gluten & dairy free. Will make this again and try with the raspberries when I have some.
Any ideas on what I could
Any ideas on what I could replace the coconut with? Many thanks!
Hi, If you would like to
Hi,
If you would like to substitute ingredients, it is best to compare quantities and ingredients with other recipes on recipe community. Please be sure to share your results with everyone.
Kind regards,
Thermomix Head Office
sissylein wrote: I cant eat
I cant eat nuts, can I use
I cant eat nuts, can I use flour instead of the 280 g almonds?
Would I use the same amount of flour or more?
Cheers