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Banana coconut loaf
Nb persons: 8
Yield: 1 cake
Preparation time:
Total time:
Source: Super Food Ideas - September 2005 , Page 21
1 cup | desiccated coconut |
1 cup | caster sugar |
1 1/2 cups | self-raising flour, sifted |
1 cup | mashed banana, (see note) |
1 cup | coconut milk |
1 | egg, lightly beaten |
1 teaspoon | vanilla extract |
Method
Preheat oven to 170°C. Grease and line a 6cm deep, 10.5cm x 20.5cm (base) loaf pan.
Combine coconut, sugar and flour in a large bowl. Using a fork, beat banana, coconut milk, egg and vanilla in a jug. Pour
over flour mixture. Gently stir to combine. Spoon mixture into pan. Bake for 1 hour to 1 hour 10 minutes or until a skewer
inserted into centre comes out clean.
Stand for 10 minutes in pan. Turn onto a wire rack to cool completely. Serve sliced or toasted with butter, jam or cream
cheese.
Notes & tips
Note: Two large or 3 medium-sized ripe bananas will give 1 cup of mashed banana.
Tip: Banana coconut loaf will keep for 1 week stored in an airtight container.
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