Banana bread is one of my favourite things to bake because it’s so quick and easy and it always turns out well. This oaty banana raspberry and coconut bread was one of those recipes that turned out perfectly the first time. I love this with a hot cup of coffee for my morning break. It’s a lovely moist, filling loaf that makes a nourishing and delicious snack. It’s even better spread with a little butter too!
Here’s the recipe.
Oaty Banana Raspberry and Coconut Bread
Ingredients
- 1 1/4 cups wholegrain oats
- 1 cup flour Gluten free, plain, wholemeal, spelt - your choice
- 2 teaspoons baking powder
- 2 tablespoons chia seeds
- 1/2 cup coconut
- 1/2 cup macadamia nut oil or melted coconut oil
- 3 heaped dessertspoons of honey
- 1 handful of chopped pecan nuts optional
- zest from one lemon
- 3 large ripe bananas blended
- 3 eggs beaten
- 1/4 cup milk
- 1 cup frozen raspberries
Instructions
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Preheat oven to 180 degrees Celsius. Line a loaf tin with non stick baking paper (handy hit - make sure it is non stick!! Once I used the wrong type by mistake and it ruined my baking...)
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Mix the oats, flour, baking powder, chia seeds, nuts and coconut in a bowl and set aside.
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In a small saucepan, melt the coconut oil and honey together, stirring well.
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Make a well in the dry ingredients and add the macadamia nut oil/honey mixture, the banana, eggs, milk and raspberries.
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Gently fold together until just combined.
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Pour the mixture into the loaf tin and bake for around 45 minutes or until cooked. An easy way to check is to insert a skewer in the middle. It will come out clean once cooked. Garnish with a little coconut and lemon rind.
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Store in an air tight container.
That looks totally yummy – I must try it. I assume you could substitute barley or spelt flakes for the oats?
Hi Susan, yes you sure could 🙂 You might need to add a little extra sweetener though as the oats I used had a little added sweetener and banana
Do you think that buckwheat flour work in this recipe?
Listed in the ingredients is macadamia nut oil but then the recipe itself refers to coconut oil. Macadamia oil is not mentioned again. Which oil would you recommend to use?
Hi Ann, I’d use macadamia oil, have updated this. You can also use coconut oil if you want but macadamia nut oil has a healthier fat profile 🙂
Hi is this loaf suitable for freezing in slices? Thanks!
Hey Nikki, I have never done it before but I don’t see why not. Let me know if you do try it.