Dessert

Raspberry and banana loaf

Name: Raspberry and banana loaf cake recipe
Yield: 8
Ingredients: Vegetable oil, to grease; 3 eggs, lightly beaten; 120g coconut sugar; 350g mashed banana (2-3 bananas); 120ml sunflower oil; 120ml almond milk; 100g quinoa flour; 100g brown rice flour; 10g cornflour; 40g potato starch; 2 tsp baking powder; 200g raspberries; 40.00 ml mixed berry jam of your choice; 50g raspberries; 20.00 ml desiccated coconut

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by Giovanna Torrico

CHEF

Feb 14, 2024

“Raspberries are such a treat in late summer and autumn. They hold their flavour and texture well in a cake and add a dash of bright colour. If raspberries are out of season, try using frozen berries instead.” – Giovanna Torrico.

Vegetable oil, to grease
3 eggs, lightly beaten
120g coconut sugar
350g mashed banana (2-3 bananas)
120ml sunflower oil
120ml almond milk
100g quinoa flour
100g brown rice flour
1 tbs (10g) cornflour
2 1/2 tbs (40g) potato starch
2 tsp baking powder
200g raspberries

To decorate

2 tbs mixed berry jam of your choice
50g raspberries
1 tbs desiccated coconut

Method

1.

Preheat oven to 200°C/180°C fan-forced. Grease a 20cm x 10cm (800ml) loaf pan and line with baking paper. Whisk the eggs and sugar together and then add the banana, oil and milk.
2.

Combine all the dry ingredients together and make a well in the centre. Pour the egg mixture into the well and stir to combine. Gently fold in the raspberries.
3.

Transfer the cake batter to the loaf pan and bake for 40 minutes or until a skewer inserted in the centre comes out clean. Leave to cool in the pan for 5 minutes before turning, top side up, onto a wire rack to cool completely. Brush with jam and decorate with raspberries and coconut before serving.