· By Julia Boase
Raspberry, Banana and Coconut Loaf
I don't know about you, but as the mornings grow a little cooler and the weather turns distinctly autumnal, I get the urge to bake! This loaf is just as good with a coffee as it is in the lunch box. As with all of my baking, I like to add some fruit use and use some wholegrains to boost the fibre and overall nutrient content of the recipe. This loaf has beautiful light texture and is bursting with flavour. I hope your kids enjoy it as much as mine have been. Be sure to tag me if you bake it as I love seeing what our community gets up to!
1 cup mashed banana (about 2 medium bananas)
1 cup frozen raspberries
1/2 cup shredded coconut
3/4 cup firmly packed brown sugar
125g butter at room temperature
1/4 cup unsweetened greek yoghurt
1 tsp vanilla essence
1 cup wholemeal plain flour
2 tsp baking powder
1 cup of Self Raising flour
2 Tbs Raw sugar and extra shredded coconut to sprinkle on top
Heat fan forced oven to 160℃. Grease and line a 28cm x 13 cm loaf pan. Note - you can also make this into smaller individual loaves if you wish to fit your lunch box. Kmart sells a silicone mini loaf mould that is perfect for this. You'll need to adjust the cooking time if you choose this option (about 20 mins or there abouts for a mini loaf).
Using an electric mixer cream butter and sugar until light and fluffy. Add in eggs and vanilla essence and beat until smooth. Mix through mashed banana and greek yoghurt. Stir through sifted flours and being powder and then mix in the frozen raspberries and coconut. Pour mixture into your prepared loaf tin (28 x 13 x 7cm) and sprinkle the top with the raw sugar. Cook for 1 hr at 160 ℃ or until a skewer comes out clean when inserted in the middle and the top is golden.
Store in an air tight container for 2-3 days at room temperature or freeze (best frozen in cut slices placed between baking paper) for around 3 months.