Banana and coconut bread is a wonderful alternative to normal bread and keeps for five days.
- 30 mins + cooling
- 100g butter, softened
- 250ml soft brown sugar
- 2 eggs, lightly beaten
- 6 large ripe bananas, mashed
- 125ml fine coconut
- 8ml vanilla essence
- 500ml self-raising flour
- 5ml bicarbonate of soda
- 3ml ground cinnamon
- pinch of salt
- Preheat the oven to 180°C. Grease a 30cm x 12cm loaf tin.
- Cream the butter and sugar together until light and fluffy. Gradually add the eggs while beating until combined. Add the banana, coconut and vanilla.
- Sift the flour, bicarbonate of soda, cinnamon and salt over and fold in. Spoon into the prepared tin and bake for about 40 minutes, or until an inserted skewer comes out clean. Leave to cool in the tin for 15 minutes before turning out onto a wire rack to cool completely.
This bread keeps for up to five days.
Magazine issue date: January, 2013