Give this popular cafe treat a coconutty twist.
Ingredients
- 340g (2 1/4 cups) plain flour
- 2 teaspoons baking powder
- 1/4 teaspoon bicarbonate of soda
- Pinch of salt
- 155g (3/4 cup, firmly packed) caster sugar
- 250ml (1 cup) light olive oil
- 3 eggs, lightly whisked
- 1 teaspoon vanilla extract
- 2 1/2 cups mashed banana
- 1 1/4 cups fresh raspberries or frozen raspberries
- 3/4 cup shredded coconut
Method
- Step 1Preheat oven to 180C. Spray a 7cm-deep, 10 x 20cm (base measurement) loaf pan with oil. Line base and sides with baking paper, allowing the sides to overhang.
- Step 2Sift the flour, cinnamon, baking powder, bicarbonate of soda and salt into a large bowl. Stir in sugar. Make a well in the centre. Add oil, egg and vanilla. Stir until just combined. Stir in mashed banana until just combined.
- Step 3Stir 1 1/4 cups fresh or frozen raspberries and 1/2 cup shredded coconut into the banana bread mixture.
- Step 4Pour into the prepared pan. Smooth the surface. Top with another 1/4 cup shredded coconut. Bake for 1 1/2 hours or until a skewer inserted into the centre comes out clean.
Nutrition
1956 kj
Energy
27.4g
Fat Total
5.6g
Saturated Fat
3.6g
Fibre
5.9g
Protein
49mg
Cholesterol
113mg
Sodium
21.1g
Carbs (sugar)
53.4g
Carbs (total)
All nutrition values are per serve
Notes
Serves 10.
- Author: Alison Adams
- Image credit: Jeremy Simons
- Publication: Australian Good Taste
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