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.
This recipe has the added bonus of coconut, making it both sweet and moist. Plus you really only need 1 bowl to make it!
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.