Banana coconut bread
Banana coconut bread

Banana coconut bread

Ingredients

Ingredients Ingredients

2 1/2 cups plain flour

2 tspn baking powder

1 tspn ground cinnamon

1 cup caster sugar

2 eggs

300ml milk

1 1/2 tspn vanilla essence

2 cups shredded dried coconut

2 very ripe bananas, mashed until smooth

75g unsalted butter, melted

To serve

To serveTo serve

icing sugar

unsalted butter

marmalade OR maple syrup OR fresh strawberries

 

Method

MethodMethod

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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