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Banana, raspberry and coconut loaf


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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
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Recipe's preparation

  1. Preheat oven to 160°C. Lightly grease and line a loaf tin (25 x 9 x 11 cm) with baking paper and set aside.

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

  3. Add banana, sugar 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/Counter-clockwise operation/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. 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. Dust cake with icing sugar and serve with reserved whipped cream.

10

Accessories you need

11

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 

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Comments

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  • so delcious. I subbed in

    Submitted by PigensomelskerTM on 25. September 2016 - 17:15.

    so delcious. I subbed in Strawberries and it tasted really great.

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  • I've only had my thermmix for

    Submitted by saffron2410 on 28. August 2016 - 20:43.

    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. 

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  • Hey Anna  i love this recipe!

    Submitted by Nikki Banks on 19. August 2016 - 20:09.

    Hey Anna 

    i love this recipe! Versatile and forgiving! (don't ask)

    Nikki Banks -Branch Manager - East Metro, Wheatbelt, Goldfields, Midwest, Gascoyne, Pilbara, Kimberley, WA

    follow me on Facebook and  Twitter @Thermogirlnikki

     

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  • I have made this at least 10

    Submitted by thelmaandshan on 17. August 2016 - 12:50.

    I have made this at least 10 times. It always comes out perfect. Great crowd pleaser for morning tea at work. 

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  • My daughter prepared this

    Submitted by Guendalina on 16. August 2016 - 23:09.

    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.

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  • Very tasty, easy recipe.

    Submitted by Clubloretta on 11. May 2016 - 18:55.

    Very tasty, easy recipe. Absolutely loved it & so did my hubby. Awesome toasted  tmrc_emoticons.) Closed lid

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  • Love love love this cake. I

    Submitted by Savege on 6. May 2016 - 09:19.

    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

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  • Easy and Delicious!   I

    Submitted by kellogan on 5. May 2016 - 10:39.

    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

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  • This was superb!  

    Submitted by Little Kitchen Blue on 11. April 2016 - 11:27.

    This was superb!  

    Ange


    Creating delicious recipes at www.littlekitchenblue.com


     

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  • This was very nice. I

    Submitted by kdl on 29. March 2016 - 18:25.

    This was very nice. I substituted the caster sugar for 60g of coconut sugar. The loaf also needed 20 minutes longer in my oven.

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  • a big hit

    Submitted by Kjmc183 on 22. March 2016 - 20:37.

    a big hit

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  • Cooking in the oven as I

    Submitted by mcpak02 on 9. January 2016 - 14:45.

    Cooking in the oven as I type, very easy to make

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  • This was so simple to make!!

    Submitted by tonsim80 on 6. January 2016 - 14:48.

    This was so simple to make!!

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  • I found the video for this

    Submitted by JacE on 28. December 2015 - 10:08.

    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)

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  • Very tasty and was a hit with

    Submitted by SKB on 9. December 2015 - 10:30.

    Very tasty and was a hit with my work colleagues. Thank you. tmrc_emoticons.)

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  • Reduced the sugar content,

    Submitted by DianeT on 3. December 2015 - 21:12.

    Reduced the sugar content, used frozen raspberries - this cake was very popular at home, delicious!

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  • Mine took a fair bit longer

    Submitted by PinkSwan on 18. November 2015 - 15:46.

    Mine took a fair bit longer in the oven but was certainly worth waiting for!

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  • Delish ! Thank you - took a

    Submitted by AnjaHurley on 14. November 2015 - 17:51.

    Delish ! Thank you - took a little longer to cook , but that's fine.... Please Anna can we have more  tmrc_emoticons.p

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  • Lovely! one of the first

    Submitted by AlyceHolzy on 11. November 2015 - 21:02.

    Lovely! one of the first things I made. 

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  • Tasted delicious. I was too

    Submitted by scozzy on 11. November 2015 - 15:14.

    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

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  • This was yummo, took it to

    Submitted by TracyR on 11. November 2015 - 04:57.

    This was yummo, took it to work and it was gobbled up. Lovely and moist and delicious. Thanks Anna for a wonderful recipe  Love

    Tracy Reeves

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  • Yummo. I did a half batch as

    Submitted by vanduinb on 8. November 2015 - 16:50.

    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!  

     

     

     

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  • Very easy! Have made this for

    Submitted by Tiffomix on 7. November 2015 - 11:23.

    Very easy! Have made this for my father in law's birthday tonight. Had everything needed already at home. Thanks Anna!

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  • Perhaps needed to go in the

    Submitted by Amy M on 27. October 2015 - 19:36.

    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.

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  • Absolutely delicious - I had

    Submitted by Pattytm5 on 22. October 2015 - 23:52.

    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.

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  • Made this for the office....

    Submitted by Nads-Alice on 21. October 2015 - 22:38.

    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 tmrc_emoticons.)

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  • Had some left over bannas,

    Submitted by Tiny on 16. October 2015 - 23:41.

    Had some left over bannas, searched that on site, found this recipe. Wow! Absolute winner. Thank you so much for sharing. 

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  • So moist and delicious! This

    Submitted by Cordy72 on 14. October 2015 - 21:58.

    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.

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  • Delicious cake, thank you! I

    Submitted by Ainsleypeta on 11. October 2015 - 13:44.

    Delicious cake, thank you! I used shredded coconut and substituted mulberries from our garden instead of blueberries. 

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  • I'd love to know where i can

    Submitted by The Bush Gourmand on 8. October 2015 - 11:44.

    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.bushgourmand.com.au

     

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  • Delicious cake, very moist

    Submitted by tj on 8. October 2015 - 07:12.

    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. 

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  • I found this recipe on

    Submitted by Noosa@42 on 7. October 2015 - 22:10.

    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. 

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  • This is a beautiful cake

    Submitted by Maureen Fergusson on 7. October 2015 - 12:56.

    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??

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  • thankyou for this lovely

    Submitted by Nikki Banks on 7. October 2015 - 12:36.

    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  tmrc_emoticons.)

    Nikki Banks -Branch Manager - East Metro, Wheatbelt, Goldfields, Midwest, Gascoyne, Pilbara, Kimberley, WA

    follow me on Facebook and  Twitter @Thermogirlnikki

     

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  • I dislike bananas. Would the

    Submitted by Jojojar on 7. October 2015 - 00:03.

    I dislike bananas. Would the recipe work without them? Thanks

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  • How many calories/kj per 100g

    Submitted by kk7777 on 6. October 2015 - 22:27.

    How many calories/kj per 100g would this be?

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  • Impressive cake that looks

    Submitted by cookingwizard on 6. October 2015 - 21:19.

    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.

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  • Any ideas on what I could

    Submitted by PatinaM on 6. October 2015 - 20:49.

    Any ideas on what I could replace the coconut with? Many thanks!

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  • Hi, If you would like to

    Submitted by Thermomix in Australia on 6. October 2015 - 18:50.

    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

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  • sissylein wrote: I cant eat

    Submitted by Blobbis28 on 6. October 2015 - 18:05.

    sissylein

    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 

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  • I cant eat nuts, can I use

    Submitted by sissylein on 6. October 2015 - 16:56.

    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 

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  • Hi Anna, I would like to make

    Submitted by susie@welcometomusic.net on 6. October 2015 - 15:40.

    Hi Anna, I would like to make this recipe sugar free - can you recommend a sugar alternative such as coconut sugar, rice syrup etc? Many thanks

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  • This was today's effort.

    Submitted by NitaW on 5. October 2015 - 16:48.

    This was today's effort.  First cake I have made in years and thank you Anna, it is easy to make, gluten free and tastes absolutly great.  Will be making it again in the future.  Highly recommend this one!

    Afternoon tea. Afternoon tea.
    Cake Cake

    Nita 

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  • This is really beautiful. I

    Submitted by ElissaC on 2. October 2015 - 14:43.

    This is really beautiful. I used blueberries as they are a good price at the moment. A fantastic moist tasty loaf that wasn't too sweet, just right. And who can not give it a try when it's soooo quick to pull together. Very pretty for something so easy.  Thank you Anna, this is a winner.... More, more, more please. 

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