Photo by Julie O’Malley
Banana, Raspberry and Coconut Loaf (Thermomix)
Butter, for greasing
280g almonds
3 bananas, (approx. 275 g)
120g caster sugar
4 eggs
70g moist coconut flakes
1 1/2 tsp Gluten Free Baking Powder
120g Fresh Raspberries
30g flaked almonds
200g pouring (whipping) cream, to serve
2 tbsp icing sugar, for dusting
- Preheat oven to 160°C. Lightly grease and line a loaf tin (25 x 9 x 11 cm) with baking paper and set aside.
- Place almonds into mixing bowl and mill 10 sec/speed 8.
- Add banana, sugar and eggs into mixing bowl and mix 5 sec/speed 5 until smooth.
- Add coconut flakes and baking powder and mix 5 sec/speed 4 until just combined. Scrape down sides of mixing bowl with spatula.
- Add 60g of the raspberries and mix 10 sec/Counter-clockwise operation/speed 3 or until folded through.
- Pour batter into prepared loaf tin, then top with flaked almonds and remaining 60g of raspberries. Bake for 55-60 minutes (160°C) or until a wooden skewer inserted into the centre of the cake comes out clean. Allow to cool in tin for 5 minutes, then transfer onto a wire rack to cool completely. Clean and dry mixing bowl.
- Insert butterfly whisk. Place cream into mixing bowl and whip speed 3 until soft peaks form, watching carefully through hole in mixing bowl lid. Transfer into a serving bowl and set aside.
- Dust cake with icing sugar and serve with reserved whipped cream.
Photo by Julie O’Malley