Raspberry, Banana and Coconut Bread

Treat yourself to a slice of this delicious Raspberry, Banana and Coconut Bread – perfect for afternoon tea or a sweet snack. Bursting with juicy raspberries, mashed banana, and a hint of tropical coconut, this easy-to-make loaf is moist, flavourful and just the right balance of fruity and sweet.

This recipe makes two loaves - one for now, one for later!

Tips :
- Cover the top of tins with an oven tray if overbrowning after 45 minutes.
- Cut second loaf into 3 pieces before wrapping and freezing, so you can defrost in smaller portions.
- If you don’t have two loaf tins, you can cook one loaf and the other batch in paper cases in a muffin pan or in a 20cm round springform pan.

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