Name: Coconut and banana bread
Cook time: 60 min
Total time: 60 min
Yield: 10
Ingredients: 100 gram (3 1/2 oz/ 1 1/2 cups) shredded coconut; 250 millilitre (9 fl oz/ 1 cup) buttermilk; 2 ripe bananas, mashed; 100 gram (3 1/2 oz) unsalted butter, melted; 2 teaspoon ground cinnamon; 1/2 teaspoon ground cardamom; 1 large free-range egg, lightly beaten; 110 gram (3 3/4 oz/ 1/2 cup) sugar; 225 gram (8 oz/ 1 1/2 cups) self-raising flour, sifted

Coconut and banana bread

Michele Cranston picked this recipe up from a café she used to work at, and it now appears in her new book "A Simple Table". She writes "Back then it was served toasted with sliced banana, but because I often find myself with a couple of overripe bananas in need of a good baking, I’ve popped them into the bread instead."

Ingredients

100 gram (3 1/2 oz/ 1 1/2 cups) shredded coconut

250 millilitre (9 fl oz/ 1 cup) buttermilk

2 ripe bananas, mashed

100 gram (3 1/2 oz) unsalted butter, melted

2 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

1 large free-range egg, lightly beaten

110 gram (3 3/4 oz/ 1/2 cup) sugar

225 gram (8 oz/ 1 1/2 cups) self-raising flour, sifted

Method

1.Preheat the oven to 180°C (350°F).

2.Lightly grease a 9 x 20 cm (31/2 x 8 inch) loaf (bar) tin and line the base and sides with baking paper.

3.Put the coconut in a large bowl and pour in the buttermilk. Stir to combine and then leave to sit for 10 minutes.

4.Add the remaining ingredients to the bowl and stir well to combine.

5.Spoon the batter into the prepared tin and bake for 1 hour, or until a skewer inserted into the centre of the bread comes out clean.

6.Allow the bread to cool a little in the tin before turning out onto a serving plate. Serve warm or toasted with butter.

The recipe was originally baked as little cakes, so if your children love the flavour of this bread, you could also make lunchbox muffins by spooning the batter into small muffin cases and baking them for about 15 minutes, or until cooked through.
Note

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Ingredients

Method

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