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Raspberry, Banana & Coconut Bread

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Raspberry, Banana & Coconut Bread

Raspberry, Banana & Coconut Bread

I baked this lovely little morsel for tonight’s Brisbane Transition Hub get together. More to come about that later, but for now, here’s the recipe:

1 3/4 cup SR flour
2/3 cup brown sugar
1/2 cup coconut cream
50g melted butter
1/4 cup plain flour
2 large bananas, mashed
2 eggs, whisked
100g frozen raspberries

1. Preheat oven to 180 degrees celsius. Grease and line loaf pan with baking paper
2. Sift flours together & add sugar
3. In a separate bowl, combine bananas, eggs, milk & butter
4. Stir in thawed raspberries
5. Pour wet mixture into the flour & sugar & stir until combined
6. Pour into a loaf tin & cover with greased foil to stop overbrowning
7. Cook for 45-50mins or until firm. Turn out once cool

Notes: Instead of using raspberries, you can use any fresh or frozen berries that you have in stock. You could also substitute finely diced dried fruit for something different. I use 2 cups of plain flour with 3 teaspoons of baking powder rather than using 1 3/4 cup SR flour & 1/4 cup plain flour. I also don’t use the greased foil, as I don’t buy or use alfoil or glad wrap.

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One response »

  1. This is perfect for all the raspberries we harvest each summer. We’re always looking for ways to use the berries.

    Reply

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