Gluten-Free Banana Coconut Loaf with Prana’s Kilimanjaro Trail Mix

Prep Time 20 minutes
Cook Time 25 minutes
Servings 12 servings
Baked goods to do not have to be a guilty pleasure! When the right ingredients are selected, you can turn sweets into a delicious and nutritious snack option. Prana’s Kilimanjaro trail mix is a great way to spice up this gluten-free banana-coconut loaf – it combines almonds, cashews and walnuts with vegan chocolate chips (70% cacao), cranberries sweetened with apple juice and sultana raisins. The use of coconut palm sugar, virgin coconut oil and shredded unsweetened shredded coconut lends a delicious flavour and a long list of health benefits.

How It's Made



  1. Preheat oven to 350ᵒF and grease inside of cake pan.
  2. In a small bowl, combine flour, baking soda and sea salt. Stir and set aside.
  3. In a larger bowl, mix sugar and oil together then add mashed bananas. Add almond milk and vanilla and continue stirring until all the ingredients are combined.
  4. Add flour mixture to wet mixture and stir lightly. Add nuts and shredded coconut. Stir until everything is perfectly blended.
  5. Spoon mixture into cake pan until it is ¾ of the way full. Bake for 20-25 minutes or until cake is golden brown on top. You can also check by poking the cake with a toothpick and if it comes out clean, it is done!
  6. Let cool and slice into ¾ - 1 inch slices. Enjoy
Marie Richer
Recipe By

Marie Richer

Marie’s passion for healthy, organic food is evident in everything she does. She specializes in vegan and raw cooking with a special focus on the nutritional wonders of nuts and dried fruits. We’d tell you to visit her website, but you’re already on it!