thumbnail image 1
thumbnail image 1
Preparation time
Total time
1h 20min
14 slice(s)
  • TM 31
published: 2015/09/29
changed: 2015/09/30


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"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.


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  // 

Thermomix Model

  • Appliance TM 31 image
    Recipe is created for
    TM 31
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Banana, raspberry and coconut loaf



  • 6. June 2021 - 18:50

    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!

  • 14. August 2019 - 11:46

    Has anyone tried this with any other nuts? I can't have almonds & really want to try this

  • 21. July 2019 - 17:55

    Delicious...received multiple requests to pass on the recipe. Will be making this again. Thanks.

  • 19. November 2018 - 07:31

    Delicious! A keeper and will be made often

  • 21. October 2018 - 08:29

    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!

  • 9. October 2018 - 16:02

    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!

  • 26. January 2018 - 21:51

    Really lovely and works well as big muffins too!

  • 8. November 2017 - 12:29

    This is just unbelievably scrumptous! It will be my new "favourite"

    Cooking  10

  • 25. September 2016 - 17:15

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

  • 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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