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 loafIngredients
- 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
- 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.
- Preheat oven to 170ºC. Grease and line a 20 cm x 10 cm loaf tin and set aside.
- Cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
- Sift the flour, baking powder, baking soda and salt together and fold into the butter mixture.
- In a separate bowl, mix together mashed bananas, coconut, coconut milk and vanilla essence. Fold into the mixture. Pour into prepared loaf tin.
- Bake for 1 hour then leave to cool in the tin before slicing.
|Banana coconut loaf|