Friday, September 26, 2008

Banana and Coconut Bread

Day-old banana and coconut bread is excellent toasted. Recipe serves 12.


2 1/2 cups all-purpose (plain) flour
2 teaspoons baking powder
1 cup caster sugar
1 2/3 cups shredded coconut
3 bananas, sliced
Grated rind of 1 lemon
2 eggs
1/2 pint (300 ml) milk
2 ounces (60 g) butter, melted
1 banana, extra, thinly sliced


1. Combine flour, baking powder, sugar, coconut and 1/2 teaspoon salt in a large bowl. Gently fold banana and rind into dry ingredients, mixing well to distribute banana evenly.
2. Whisk eggs, milk and butter until well combined and fold into banana mixture. Spoon mixture into a greased 4 x 10 inch (11 x 25 cm) loaf tin and decorate with extra banana slices.
3. Bake at 350 degrees F (180 degrees C) for about 75 minutes, or until cooked when tested with a skewer. Stand 5 minutes before turning out on a wire rack to cool. Serve sliced and spread with butter, if desired. Keep covered in an airtight container for up to 1 week.

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