Recipe & Photo Credit: Women’s Weekly Food
1 1/3 (200g) cups self-raising flour
1 cup (150g) plain flour
2/3 cup (150g) firmly packed light brown sugar
1/2 cup (40g) desiccated coconut
1 1/2 cup mashed banana
2/3 cup (160ml) vegetable oil
1 teaspoon coconut essence
1/2 cup (25g) flaked coconut
1. Preheat oven to 180°C. Grease a 14cm x 21cm loaf pan and line base and sides with baking paper, extending the paper 5cm over sides.
2. Sift flours into a large bowl. 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 about 1 hour 20 minutes. Stand bread in pan 10 minutes, then turn, top-side up, onto a wire rack to cool.
Notes: You will need about four large overripe bananas for the amount of mashed banana required.