Honey Berry Banana Loaf – Using our Autumn Gold Honey

A yummy twist on a classic winter warmer.


  • 1/3 cup MVH Autumn Gold Honey
  • 1/3 cup olive oil or coconut oil (melted)
  • 3 large bananas, mashed 
  • ½ tsp. vanilla paste
  • 2 large free range eggs
  • P.inch of salt
  • 1 tsp baking soda
  • 100gm dark chocolate (70%), roughly chopped
  • ¾ cup coconut thread
  • ¾ cup ground almonds  
  • ½ cup gluten free flour
  • ½ cup frozen raspberries


  1. Preheat oven to 170°C and line a loaf tin with baking paper.
  2. In a medium size bowl, whisk together the oil, honey and vanilla until emulsified.
  3. Add the eggs and whisk again to combine.
  4. Stir through the mashed banana then add the baking soda and salt. Stir again.
  5. Now carefully fold through the chocolate, coconut thread, ground almonds and flour. Do not over mix.
  6. Pour the batter into the loaf tin and sprinkle over the raspberries, pushing them down beneath the surface so they don’t burn.
  7. Bake for 50 minutes or until cooked through when a knife is inserted and comes out clean.
  8. Set aside to cool slightly, slice and serve with butter.

A special thanks to Chelsea at Madame Lu’s Kitchen for collaborating with us on this recipe.

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