Raspberry and Coconut Banana Bread

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.

INGREDIENTS

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

1. Using a food processor or a thermostyle appliance place the bananas, butter, eggs and sugar into the bowl.  Process until smooth.
2. Add the flour, coconut and bicarbonate soda and milk and process until combined. About 30 seconds.
3. 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.
4. Place into a pre-heated 170 degree Celsius oven and bake for 50 minutes or until it bounces back when touched.
5. 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.