I’ve been meaning to make a loaf of banana bread for weeks! There are only so many days you can sneak a packet of Grainwaves or pretzels into the lunch box before Mr Prep becomes a little sick of the variety.
Well, I have finally got around to being in a “baking” mood and alas, only one overripe banana! So…time for Plan B! Bill Grangers Coconut Bread! I have made this recipe quite a few times and it always turns out delish! I remember writing it down while watching one of his cooking shows many years ago and it’s always been a family favourite of ours. Enjoy!
2 x eggs
300ml milk (I used full cream)
1 tsp vanilla extract (or essence)
2.5 cups plain flour
2 x tsp baking powder
2 x tsp cinnamon
1 cup caster sugar
150g shredded coconut
75g unsalted butter, melted
1. Preheat oven to 180C.
2. Lightly whisk eggs, milk and vanilla together.
3. Sift flour, baking powder and cinnamon into a bowl, add sugar and coconut, and stir to combine.
4. Make a well in the centre and gradually stir in the egg mixture until just combined.
5. Add melted butter and stir until the mixture is just smooth, being careful not to over-mix.
6. Pour into a large greased loaf tin (I used silicone) and bake in the preheated oven for 1 hour, or until bread is cooked when tested with a skewer.
7. Leave in tin to cool for 5 minutes, and remove to cool further on a wire rack.
8. Serve in thick slices, smothered with butter and jam, yum!
This bread is fantastic toasted when it’s 2-3 days old, cut thick, toast and top with jam or honey.
If you have a ripe banana hanging around add it! I ended up adding the one ripe banana I had and it definitely enhanced the bread beautifully.