Bio-Oz Raspberry, Coconut and Banana Cake

Ingredients

• 2 ¼ cups Bio-Oz Emmer wholemeal flour
• 2 tsp baking powder
• ¼ tsp bicarbonate of soda
• Pinch of salt
• ½ cup caster sugar
• 1 cup light olive oil
• 3 eggs, lightly whisked
• 1 tsp vanilla extract
• 2 ½ cups bananas, mashed (approx 8 bananas)
• 1 ¼ cup fresh or frozen raspberries
• ½ cup desiccated coconut + 1 tbsp to sprinkle on top

Takes 1½ Hours, serves 4.

Instructions

1. Preheat oven 180 °C. Grease a 7cm deep, 10 x 20cm loaf pan.
2. Line base and sides with baking paper.
3. Sift the flour, baking powder, bi-carb soda and salt into a large bowl.
4. Stir in sugar.
5. Make a well and add oil, eggs and vanilla.
6. Combine well and then stir in mashed banana.
7. Stir in raspberries and coconut.
8. Pour into prepared pan, smoothing the surface.
9. Sprinkle a little coconut over the top and bake for 1 ½ hours.
10. Note: Depending on your oven, you may need to cover the cake with foil to keep it from going too dark towards the end of the cooking.