Raspberry Coconut Banana Loaf

Here we are, in the midst of the Covid-19 crisis, I’m working from home, and my stress management is to bake.  Lots.  I planned on making a banana blueberry loaf, but where are the blueberries I was so sure were in my freezer?  Who knows?  Only realized that of course when I was in the midst of the batter, so here we are, and sometimes the best recipes come from necessity!  This is one of those happy circumstances.

banana loaf 2

Just look at that crunchy top!

  • 1 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp freshly grated nutmeg (if you can, trust me, this makes a difference)
  • 1/2 cup toasted shredded coconut

 

  • 1/2 cup melted butter (but not hot)
  • 1 cup sugar
  • 2 large eggs, beaten
  • 1 tbsp vanilla
  • 3/4 cup mashed banana
  • 1 cup raspberries (fresh or frozen – if frozen DO NOT THAW)

Raw sugar

Preheat oven to 350.

Butter and flour a standard loaf pan (9″ x 5″)

Whisk dry ingredients together in large mixing bowl.

In separate bowl beat together the sugar, melted butter, eggs, vanilla and banana.

When ready to combine, and only then, toss the raspberries with the flour mixture.  This will prevent them from sticking together.  Stir in the liquid mixture, and only stir just until it all comes together.  Do not overmix.

Turn batter into prepared pan and sprinkle the top with raw sugar – you won’t believe how crunchy that top will get – pure delight.

Bake at 350 for at least 60 minutes, use a tester to make sure it is cooked in the middle.  Remove from oven to a cooling rack and allow to sit for 15 minutes before removing from loaf pan.

As per my original plans you could just as easily use fresh or frozen blueberries!

 

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