Strawberry and Banana Loaf Cake

This is a beautifully moist loaf that you could easily convert into muffins, by cutting the baking time to 25 minutes.

*Suitable for freezing, store in the fridge for up to 3 days*

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Strawberry and Banana Loaf Cake

Prep Time: 10 mins
Cook Time: 50 mins
Yields: 1


  • 2 medium eggs, whisked
  • ½ cup coconut oil (125ml), melted and cooled slightly 
  • ½ cup (100g) coconut sugar
  • 1 cup (250ml) Greek yoghurt
  • 2 bananas, mashed
  • 1 teaspoon vanilla bean paste or extract 
  • 2 cups (250g) wholemeal spelt flour (or plain flour)
  • 2 teaspoons baking powder
  • 125g strawberries, diced


  1. Preheat the oven to 180°C and grease or line a loaf tin with baking paper
  2. In a large bowl, whisk together the eggs, coconut oil, sugar, yoghurt, bananas and vanilla
  3. Sift the flour and baking powder into the mixture - whisk again to combine 
  4. Gentle fold the diced strawberries through the mixture, until evenly distributed – pour into the loaf tin
  5. Bake your loaf in the oven for 50 minutes, or until golden brown and a knife comes out clean from the centre to show that they are cooked through
  6. Serve once cooled.

Additional Info

Please note that this is a moist cake and will be wetter than your average sponge cake.

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