This banana bread is the perfect afternoon treat that’s naturally sweet and packed with the nutritional goodness of nature’s long-lasting energy snack, Australian Bananas.
Banana Bread with Coconut
3 large bananas, mashed
150 gm or 3/4 cup caster sugar
125ml or 1/2 cup of oil
200 ml or 3/4 cup coconut milk
1 teaspoon vanilla essence
240 gm or 1 1/2 cups plain flour
80 gm or 1 cup of desiccated coconut
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup flaked coconut to decorate
Preheat the oven to 170°C.
Grease and line a large loaf tin (approx. 24 cm x 10 cm).
Mix the bananas, sugar, eggs, oil, coconut milk and vanilla essence in a bowl.
In a separate bowl, mix the flour, desiccated coconut and baking powder.
Combine the two mixtures and pour into the loaf tin.
Bake for 45-50 minutes or until a knife inserted in the centre comes out clean.
To make gluten free Banana Coconut Bread, replace the plain flour with 1 1/2 cups (160 gm) of gluten free flour and 1 cup of almond meal.