Banana coconut bread
2 1/2 cups plain flour
2 tspn baking powder
1 tspn ground cinnamon
1 cup caster sugar
1 1/2 tspn vanilla essence
2 cups shredded dried coconut
2 very ripe bananas, mashed until smooth
75g unsalted butter, melted
To serveTo serveTo serve
marmalade OR maple syrup OR fresh strawberries
Preheat oven to 180°C, or 170°C if you are using a dark-coloured loaf tin.
Grease and flour a 21cm x 10cm loaf tin.
Sift together flour, baking powder and cinnamon into a medium bowl. Add the caster sugar and make a well in the centre.
Whisk together eggs, milk and vanilla and pour into the well in the dry ingredients.
Using a wooden spoon, gradually mix the wet ingredients into the dry until just combined. Do not overmix.
Fold in coconut and mashed bananas, then pour in melted butter; mix until just smooth.
Pour batter into the prepared loaf tin, and bake in the centre of the oven for 1 hour. If top starts to brown too much, cover with aluminium foil.
Remove from oven and cool in the tin for 10 minutes.
Remove from tin, slice and serve sprinkled with a little icing sugar with butter on the side, or cool completely on a wire rack if you are freezing the bread.
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