Banana Bread with Raspberries and Coconut

Banana Bread with Raspberries and Coconut

Prep
30
Cooking time
70
Serves
8

Method

Preheat oven to 180°C. Lightly grease a 10cm x 20cm loaf tin and line with non-stick baking paper.

Place the mashed banana in a large bowl. Add the Cobram Estate Light Flavour Extra Virgin Olive Oil, eggs, sugar and vanilla and mix to combine.

Add the flour, coconut and baking powder and mix until just combined. Add the raspberries and fold through.

Pour the banana mixture into the prepared tin and bake for 1 hour 10 minutes or until cooked when tested with a skewer+. Allow to cool in the tin for 5 minutes before placing onto a wire rack to cool completely. Slice to serve.

+ As every oven is different, if you find your banana bread is browning too quickly, cover with aluminum foil for the last 20 minutes of cooking.

Ingredients Chevron Icon

1 cup mashed banana

⅔ cup Cobram Estate Light Flavour Extra Virgin Olive Oil

4 eggs, lightly whisked

1 cup raw caster sugar

1 teaspoon vanilla extract

1½ cups self-raising flour

½ cup shredded coconut

1 teaspoon baking powder

1 cup frozen raspberries

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