Name: Coconut banana bread
Cook time: 80 min
Total time: 80 min
Yield: 10
Ingredients: 1 1/3 (200g) cups self-raising flour; 1 cup (150g) plain flour; 2/3 cup (150g) firmly packed light brown sugar; 1/2 cup (40g) desiccated coconut; 1 1/2 cup mashed banana; 3 eggs; 2/3 cup (160ml) vegetable oil; 1 teaspoon coconut essence; 1/2 cup (25g) flaked coconut

Ingredients

1 1/3 (200g) cups self-raising flour

1 cup (150g) plain flour

2/3 cup (150g) firmly packed light brown sugar

1/2 cup (40g) desiccated coconut

1 1/2 cup mashed banana

3 eggs

2/3 cup (160ml) vegetable oil

1 teaspoon coconut essence

1/2 cup (25g) flaked coconut

Method

1.Preheat oven to 180°C. Grease a 14cm x 21cm loaf pan and line base and sides with baking paper, extending the paper 5cm over sides.

2.Sift flours into a large bowl. Stir in sugar, desiccated coconut and banana, then combined eggs, oil and essence until just combined. Spread mixture into pan. Sprinkle flaked coconut on top, pressing down lightly.

3.Bake bread about 1 hour 20 minutes. Stand bread in pan 10 minutes, then turn, top-side up, onto a wire rack to cool.

You will need about four large overripe bananas for the amount of mashed banana required.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook