Banana & Coconut Loaf

Pro Tips

Don't forget to gently push the coconut flakes into the loaf batter otherwise they will fall off as you slice it.

1⅓ cups self raising flour

1 cup plain flour

⅔ cup firmly packed brown sugar

½ cup desiccated coconut

1½ cups mashed banana

3 eggs

⅔ cup vegetable oil

1 teaspoon coconut essence

½ cup flaked coconut

Preheat oven to 180oC/350oF

Line a 900g/2lb (23x13x7cm) loaf loaf tin with baking paper

Sift flours into a large bowl

Stir in sugar, coconut, and banana

In a separate bowl, mix eggs, vegetable oil and coconut essence until just combined

Add to flour mixture and stir until just combined

Pour batter into prepared loaf tin

Sprinkle flaked coconut on top, pressing gently into batter with a spatula

Bake in preheated oven for 1 hour or until a skewer inserted comes out clean

Remove from oven and leave to sit in tin for about 10 minutes

Transfer to a wire rack to cook then store in an airtight container

Makes 1 x 900g/2lb (23x13x7cm) loaf

Psalm 23:1

The LORD is my shepherd, I lack nothing.

Sift flours into a large bowl

Add sugar, coconut and banana

Combine eggs, oil and coconut essence

Combine flour and egg mixtures

Line a loaf tin with baking paper

Pour batter into prepared loaf tin

Sprinkle top of loaf with coconut flakes and gently press them into the batter

Once baked remove loaf from oven and leave to rest in tin for 1 minutes

Transfer to a wire rack to cool completely before storing in an airtight container