1 cup mashed bananas (about 3-4 bananas)
2 flax eggs (need 2 Tablespoons flaxseeds or flaxmeal) OR 2 large free range eggs if not vegan
1 cup coconut cream
1 teaspoon vanilla essence
1 1/2 cups wholemeal spelt flour
2 teaspoons baking powder
1 cup coconut sugar
1 cup desiccated coconut
1 cup frozen raspberries


  1. Preheat your oven at 180 degrees celcius.
  2. Prepare your flax eggs if necessary by processing 2 tablespoons of flaxseeds until it makes flaxmeal (or just buy flaxmeal) and mix with 6 tablespoons water. Set aside.
  3. Mash the bananas either by hand or using a blender – we kept ours a little chunky as we love to really get that flavour hit of banana but if you like yours super smooth then make sure to blend it all the way.
  4. Add the coconut cream, vanilla essence and flax eggs.
  5. Sift the dry ingredients together in a bowl.
  6. Pour the wet ingredients into the dry ingredients and fold together.
  7. Mix in your raspberries.
  8. Pour the mix into a loaf baking tin lined with baking paper.
  9. Bake at 180 degrees for 60 minutes.

We hope you love this recipe as much as we do.
Don’t forget to tag us in your recipes @mylkko #mylkko.

Team MYLK + KO
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