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Coconut and banana bread
Coconut and banana bread
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Prep Time:
30 minutes
Cook Time:
70 minutes
Total Time:
100 minutes
Enhance banana bread with toasted coconut.
Ingredients:
  • 100g (1 1/4 cups) shredded coconut
  • 450g (3 cups) self-raising flour
  • 150g (3/4 cup, firmly packed) brown sugar
  • 150g butter, at room temperature, cubed
  • 1 ripe large banana, mashed
  • 1 270ml can coconut cream
  • 8.80 gm vanilla essence
  • Fresh ricotta, to serve
  • Honey, to serve
Instructions:
  • Preheat your oven to 180°C. Grease a 6cm-deep, 10 x 21cm loaf pan with melted butter, then line it with non-stick baking paper.
  • Cover a large baking tray with a layer of coconut. Toast in a preheated oven for 3-4 minutes, or until it achieves a light golden color.
  • In a large mixing bowl, sift flour and sugar together, then stir to combine. Add butter and use your fingertips to rub it in until the mixture looks like fine breadcrumbs. Mix in the toasted coconut and create a well in the center.
  • In a medium bowl, mix the banana, coconut cream, and vanilla essence together. Add this mixture to the dry ingredients and gently stir with a wooden spoon until just combined.
  • Transfer the mixture to the pan and gently level the top with the back of the spoon. Bake in the preheated oven for 30 minutes, then cover with foil and bake for an additional 30 minutes or until a skewer inserted into the center comes out clean. Let it rest for 10 minutes before flipping it onto a wire rack to cool.
  • To serve, preheat the grill to medium heat. Cut the bread into thick slices and place them on a baking tray. Toast each side under the grill for 2-3 minutes or until lightly golden. Top with ricotta, drizzle with honey, and serve right away.

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