SATURDAY COOKING: COCONUT BANANA BREAD.

I photocopied this recipe in one of the Women’s Weekly cookbook, but I can’t remember which one…
Super easy to make, keeps well and freezes well too.

1 1/3 cups (200g) self-raising flour
1 cup (150g) plain flour
2/3 cup (150g) firmly packed brown sugar
1/2 cup (40g) dessicated coconut
1 ½ cups mashed banana (about 4 large-920g bananas)
3 eggs
2/3 cup (160ml) vegetable oil
1 teaspoon coconut essence
1/2 cup (25g) flaked coconut

Method:

    1. Preheat oven to 180°C. Grease a 14cm × 21cm loaf pan; line base and sides with baking paper, extending the paper 5cm over sides.
    2. Sift flours into a large bow; stir in sugar, desiccated coconut and banana, then combined eggs, oil and essence until just combined. Spread mixture into pan; sprinkle flaked coconut on top, pressing down lightly.
    3. Bake bread for 1h20 minutes. Leave in pan for 10 minutes before turning, top-side up, onto a wire rack to cool.
    4. Eat!

I added some chocolate chips to the mixture. I just wanted chocolate!
It took 1h30 minutes to cook at 160°C in fan-forced oven.

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