This recipe is a twist on our traditional banana bread with the added coconut it has a subtle coconut taste and lovely texture.  This recipe freezes perfectly so if you have a few old bananas make a double batch so you’ve got a backup in the freezer.

 

February 20, 2018
  • 5m
  • 40m
  • 45m
  • 1

Ingredients

  • 2 over ripe bananas
  • 40 g golden syrup
  • 70 g raw or rapadura sugar
  • 50 g desiccated coconut, preservative-free
  • 2 eggs
  • pinch salt
  • 300 g self-raising flour (gluten-free works well)
  • 40 g milk

Instructions

Thermal Cooking Method

  1. Preheat oven to 180°C. Grease and line a loaf tin with baking paper.
  2. Place bananas and golden syrup into mixing jug and turbo 3 times until well mashed.
  3. Add remaining ingredients and mix for 10 seconds/reverse/speed 3. Note: this is quite a thick mixture so you can mix the rest using a spatula if the mixture is too thick.
  4. Pour into lined loaf tin and bake in oven for approx. 35 - 45 minutes. To test it is cooked, poke a skewer in the loaf and if it comes out clean it's cooked.

Traditional Cooking Method

  1. Preheat oven to 180°C. Grease and line a loaf tin with baking paper.
  2. In a large mixing bowl mash bananas with a fork.
  3. Add remaining ingredients and mix with electric beaters until well combined. Note: this is quite a thick mixture.
  4. Pour into lined loaf tin and bake in oven for approx. 35 - 45 minutes. To test it is cooked, poke a skewer in the loaf and if it comes out clean it's cooked.

Nutrition

  • 12