Sunday, 22 June 2014

Banana coconut loaf

I don't know what it is about bananas but we rarely manage to eat them while they are fresh. I like bananas very much, but they usually end up sitting on the kitchen bench for a week or so before being relegated to the baking ingredients pile - not that I have a problem with that!

This recipe for banana coconut loaf originated from Gran's Sweet Pantry. I've modified it slightly based on ingredients I have in my pantry and added desiccated coconut, which gives it a slightly crunchy texture. A warning, though: leave the loaf to cool for at least five minutes before slicing or it will crumble as you cut it - although it's pretty hard to wait that long when it smells so good!

Banana coconut loaf

  • 3/4 cup sultanas
  • 1/2 cup dark rum [I used water and a teaspoon of vanilla essence instead]
  • 100 g butter, softened
  • 2/3 cup sugar
  • 2 eggs
  • 2 cups self-raising flour
  • 1/2 t baking powder
  • 1/2 t baking soda
  • 1/4 t salt
  • 2 ripe bananas, mashed
  • 1/2 cup desiccated coconut
  • 1/2 cup coconut milk
  • 1 t vanilla essence
  1. In a small saucepan, combine sultanas and rum. Bring to the boil over medium heat, then remove from the heat and let stand for 1 hour. Strain the sultanas and set aside. Discard any remaining liquid.
  2. Preheat oven to 170ºC. Grease and line a 20 cm x 10 cm loaf tin and set aside.
  3. Cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
  4. Sift the flour, baking powder, baking soda and salt together and fold into the butter mixture.
  5. In a separate bowl, mix together mashed bananas, coconut, coconut milk and vanilla essence. Fold into the mixture. Pour into prepared loaf tin.
  6. Bake for 1 hour then leave to cool in the tin before slicing.
Banana coconut loaf

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