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Vegan coconut and raspberry banana loaf

04 September 2018

An easy all-in-one vegan loaf cake with tangy raspberries and a coconuty flavour.

Raspberry and coconut vegan loaf
Raspberry and coconut vegan loaf

Preparation time

15 minutes

Cooking time

1 hr 15 minutes




  • 50g coconut oil
  • 50ml vegetable oil
  • 100ml agave or maple syrup
  • 175g spelt or plain flour
  • 1 1/2 tsp baking powder
  • 75g ground almonds
  • 125g desiccated coconut
  • 3 medium, ripe bananas, peeled
  • Finely grated zest 1 lime
  • 175g raspberries
  • 30g coconut flakes


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.

Visit our vegan section for more delicious meat, dairy and egg-free recipe ideas


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.