Last week we went a way for a few days and came back with a bunch of bananas that weren’t eaten, they were conveniently overripe and perfect for making banana bread. I made a batch of my cafe style banana bread but turned it into muffins with added chocolate chips, I also made the Low Sugar Blueberry Banana bread but swapped the blueberries for frozen cherries, then I was left with two bananas – what to do????
I had raspberries in the freezer so decided to experiment with a Raspberry and Coconut Banana Bread and it turned out amazing good. The raspberries add a lovely zingy flavour and the coconut makes it dense and coconutty.
2 Large Overripe Bananas
100gm Butter, softened
2 Large Eggs
3/4 Cup Brown Sugar
1 3/4 Cups Self Raising Flour
1/2 Cup Desiccated Coconut
1/2 Tsp Bicarbonate Soda
1/4 Cup Milk
1 Cup Raspberries, frozen
Extra: raspberries and coconut to dress the top of the loaf
LET’S PUT IT ALL TOGETHER
- Using a food processor or a thermostyle appliance place the bananas, butter, eggs and sugar into the bowl. Process until smooth.
- Add the flour, coconut and bicarbonate soda and milk and process until combined. About 30 seconds.
- Gently fold in the raspberries and then spoon into a lined loaf tin. Approx 30cm x 10cm. Gently press extra raspberries into the top of the batter and sprinkle on coconut.
- Place into a pre-heated 170 degree Celsius oven and bake for 50 minutes or until it bounces back when touched.
- Allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely before slicing.
Makes 1 loaf.
Store in an airtight container in the fridge for up to 5 days.
Freezer friendly: wrap individual slices with cling wrap and freeze for up to 3 months.