Lemon, Raspberry and Coconut Loaf

  • Credit: curly_hairedfreak - Instagram


- 3 bananas
- 2 eggs
- 100ml Donegal Rapeseed Oil
- 1 tbsp maple syrup
- 100g ground almonds
- 80g fine polenta
- 175g desiccated coconut
- 2 tsp baking powder
- Zest of 1 lemon
- Handful raspberries


  • Mash bananas, add eggs, oil and maple syrup and whisk ingredients together.
  • Mix the dry ingredients together; almonds, polenta, coconut, baking powder, lemon zest and raspberries.
  • Add the wet ingredients to the dry ingredients and stir until just combined.
  • Grease and line a 1lb loaf tin.
  • Add some coconut on top of the loaf for decoration.
  • Bake at 180c for 45-55 minutes.
Nearest Stockist

Buy Now Button 1

Rhonda Laird

Leave a Reply

Your email address will not be published. Required fields are marked *