1. Line a 900g loaf tin with non-stick parchment. Preheat the oven to 180C/fan 160C/gas mark 4.
2. Melt the coconut oil in a small pan or microwave and stir in the vegetable oil and agave. Sift together the flour and baking powder and then stir in the ground almonds and desiccated coconut.
3. Blend the bananas and lime zest in a food processor or mash and mix by hand. Add the oil mix and blend again and then stir in the dry ingredients. Gently mix in 3/4 of the raspberries and pour the mix into the tin.
4. Top with the coconut flakes and remaining raspberries pressing them gently into the mixture. Bake for 1 hour 15 minutes, but check the top after an hour and cover lightly with foil if beginning to brown too much. Cool in the tin. Keeps well in an airtight container for 3-4 days.
Our thanks to Seasonal Berries for providing this recipe.
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