Banana, Raspberry and Coconut Loaf

Grandma's beautiful orchids

Isn’t it amazing how much kids love their Grandparents.  My daughter Summer was so excited this morning because Grandma and Grandpa were coming to visit. She even sat at the front window gazing out waiting for them saying repeatedly “I just want Grandma and Grandpa to be here...”  When I asked her what sort of cake I should make for them she suggested a raspberry cake.  I was thinking a banana loaf so guess what we came up with?


Banana, raspberry and coconut loaf with Grandma's orchids

A delicious and delicate tasting wholesome treat.  Bananas keep the loaf moist and healthy, the raspberries add a wonderful burst of flavour (and Summer’s favourite colour), and the coconut adds natural sweetness and even more taste.  Using part wholemeal flour adds extra fibre and nutrition without affecting the texture.  The addition of walnuts adds Omega 3 essential fatty acids which are great for healthy brains (which they even look like!).   And while raw sugar can be used, rapadura sugar is unrefined and retains many vitamins and minerals because the molasses is not separated from the sugar cane juice it is extracted from.  Check out this great document I came across about rapadura on the Quirky Cooking website.

Banana, Raspberry and Coconut Loaf

60g walnuts
2 ripe bananas (mine were approx 180g)
1 tsp vanilla
2 eggs
80g grapeseed oil
130g milk
80g rapadura sugar
100g SR flour
100g wholemeal SR flour
30g coconut
½ tsp cinnamon
1 cup raspberries (I used frozen but fresh is great if in season)

• Place walnuts in Thermomix bowl and grind for 5 seconds speed 7
• Add bananas, vanilla, eggs, milk, and oil and mix for 10 seconds speed 6
• Add flours, sugar, coconut and cinnamon and mix for 10 seconds speed 4
• Add most of the raspberries and mix on Reverse for 5 seconds speed 1
• Pour into lined loaf pan and sprinkle with remaining raspberries
• Bake at 180° for 45-50 minutes or until inserted skewer comes out clean

Enjoy!