Banana coconut bread
Banana coconut bread

Banana coconut bread


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

icing sugar

unsalted butter

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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