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Snack recipe · from the recipe book

Peach Melba Banana Sorbet Loaf

A creamy, scoopable banana-peach frozen loaf rippled with a tart raspberry swirl and topped with crunchy walnuts and sweet shredded coconut flakes.

Peach Melba Banana Sorbet Loaf

Ingredients

  • 3 medium360 gBananaripe, sliced into coins
  • 2 medium300 gPeachessliced
  • 1 cup120 gRaspberries
  • ⅓ cup80 gCoconut milk, cannedstirred well
  • 2½ tbsp (35 ml)40 gAlmond milk, unsweetened
  • 1 tbsp20 gMaple syrup
  • 2 tsp10 gLime juice
  • ¾ tsp3 gVanilla extract
  • ¼ cup chopped28 gWalnutschopped
  • 2 tbsp12 gSweetened shredded coconut

Steps

  1. Spread the banana and the peach on a parchment-lined tray in a single layer and freeze until solid, about 3 hours.
  2. Line a small loaf pan with parchment.
  3. Make the raspberry swirl: mash the raspberries with half the maple syrup and half the lime juice in a small bowl; set aside.
  4. Let the frozen banana and peach sit 5 minutes, then add them to the blender with the canned coconut milk, almond milk, vanilla, and the remaining half of the maple syrup and lime juice.
  5. Blend, stopping to scrape down the sides, until thick and smooth like soft-serve.
  6. Spoon half the banana-peach mixture into the loaf pan, dot with half the raspberry swirl, then add the remaining banana-peach mixture and dot with the remaining raspberry swirl; drag a knife through to ripple.
  7. Scatter the walnuts and the sweetened shredded coconut over the top and press lightly.
  8. Cover and freeze until firm enough to scoop, about 2 hours.
  9. Let stand 5 to 10 minutes, then scoop or slice into 4 servings.

Contains: Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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