Moist, dense banana bread
You know the stuff – it’s in every cafe and it looks like it’s here to stay. With good reason. Banana bread can be toasted and buttered, eaten plain or even eaten with jam and cream. It’s a fantastic way to use up those old, over-ripe bananas sitting in your fruit bowl. It’s perfect for taking to work, or sending to school in your child’s lunchbox.
What are you waiting for?
Save yourself from spending $$$ for one slice at your local cafe, and get baking.
Banana and Coconut Bread Recipe
- 125 grams of Butter, softened
- 2/3 cup Brown Sugar
- 3 Eggs
- 3 medium, ripe bananas, mashed
- 1tsp Vanilla Essence
- 1/2 tsp Cinnamon
- 1 1/2 cups Self Raising Flour
- 3/4 cup Desiccated Coconut
- 1/2 cup Milk5 steps to make this banana bread recipe
- Preheat oven to 160 degrees Celsius ( fan forced). Grease a 21cm x 10cm loaf tin and line with baking paper
- Mix softened butter and sugar together. Mix in eggs, vanilla essence and cinnamon. Add mashed banana. Fold in flour, along with coconut and milk.
- Scrape into greased loaf tin and bake in oven for 50-60mins, or until springy to touch.
- Leave in the tin for 5mins, before lifting onto wire rack to cool.
- Delicious served with good quality butter and a glass of cold milk
Do you have over-ripe bananas but don’t have time to cook at the moment? Why not freeze the bananas to use at a later date.
Place the unpeeled bananas directly into the freezer – when you’re ready to use them, defrost them and peel back the blackened skin. Then, they’re ready to mash.
Alternatively, you can peel the bananas prior to freezing them – simply peel then place in a snaplock bag in the freezer.