Coconut, Banana and Raspberry Bread

By Narissa

This recipe is refined sugar free/ gluten free/ dairy free and paleo friendly.

 *If you don't have a small loaf tin or have a hungry family you can easily double this recipe and add 10mins cooking time 

 Bread:

  • 1 cup almond meal
  • 1/4 cup coconut flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tbs coconut oil
  • 3 eggs
  • 2 tsp vanilla essence
  • 2-3 very ripe bananas, mashed
  • 1/4 cup honey
  • 1 cup fresh raspberries (frozen work as well)
  • ** If you like you can add walnuts into your recipe 1/2 a cup  coarsely chopped walnuts - It gives the bread a bit of crunch and nutty flavour which works well with the raspberries and banana

  • Topping:
  • 1 tbs coconut sugar
  • 2 tsp cinnamon


Preheat your oven to 180 degress (fan forced if possible)

  1. In a separate bowl, mix together all of your wet ingredients.
  2. Slowly add your wet ingredients into your dry ingredients and blend together with a hand mixer. Mix until everything has come together.
  3. Fold in your raspberries (and walnuts if you are adding them) with a silicone spatula. Be careful not to over mix and break your berries.
  4. Line a loaf pan with parchment paper.
  5. Pour your batter into the loaf pan and distribute evenly.
  6. Sprinkle your combined coconut sugar and cinnamon topping over the top of your bread. You can skip this step, but it gives the loaf a nice crust on top.
  7. Bake for 40 minutes, or until golden brown and a knife comes out cleanly when inserted into the center of your loaf.
  8. Using the parchment paper as a sling, remove your loaf from the hot pan and allow it to cool on the parchment paper.
  9. Once your loaf has cooled off significantly, slice it and enjoy!