Ingredients (serves 8 )
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
1. Preheat oven to 170°C. Grease and line a 6cm deep, 10.5cm x 20.5cm (base) loaf pan.
2. 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.
3. 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.
