Coconut and Raisin Loaf

Overripe bananas are like gold dust for baking. They are so hard to come by in my house as they never make it that far, we eat them far too quickly to let them ripen. So when I glance at the fruit bowl and spy a couple of dark spotty bananas, I jump at the chance to do some baking. This recipe was the outcome of a similar recent situation.

This loaf is sweet, nutty and chewy and is the perfect vehicle for nut butter…which in my opinion is a pretty solid reason to make it. It is one of those recipes that I love to make at the weekend to share with family or to snack on throughout the week. It is fab toasted with a healthy knob of butter or with nut butter and fruit or simply on its own. It is also ridiculously easy to make and pretty much all the ingredients can be found in your cupboard already.


  • 2 Very Ripe Bananas
  • 2 Eggs
  • 2 1/2 Cups of Flour (I used spelt flour but any will do)
  • 1 tsp Baking Powder
  • 1 tsp Cinnamon
  • 1/2 Cup Milk
  • 75g Desiccated Coconut
  • 100g Raisins (or any dried fruit)
  • 1 tbsp Maple Syrup



  1. Preheat the oven to 180 degrees.
  2. Start by peeling and mashing the bananas in a large bowl.
  3. Add one egg at a time and mix between additions.
  4. Add the remaining ingredients and stir together until everything is all combined.
  5. Pour the mixture into a lined loaf tin and bake in the oven for 35 mins or until a clean skewer comes out clean when inserted into the centre of the loaf.
  6. Leave to cool slightly before digging in.




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