Banana and coconut bread

Serves 8

1 1/2 cups (225g) self-raising flour

1/2 cup (45g) desiccated coconut

1/2 cup (100g) brown sugar

1 egg, lightly whisked

1/2 cup (125ml) vegetable oil

1/2 cup (125ml) coconut cream

2 cups mashed ripe banana

20g butter

2 ripe bananas, extra, peeled, thickly sliced

Butter, to serve

1. Preheat oven to 180°C. Grease a 10 x 20cm loaf pan. Combine the flour, coconut and sugar in a large bowl and make a well in the centre.


2. Combine the egg, oil, coconut cream and banana in a small bowl. Add to flour mixture and use a wooden spoon to gently stir until just combined.


3. Pour into the prepared pan and smooth the surface. Bake in preheated oven for 45 minutes or until a skewer inserted in the centre comes out clean. Turn out onto a wire rack to cool.


4. Melt butter in a large frying pan over medium-high heat until foaming. Add the sliced banana and cook, turning occasionally, for 1-2 minutes each side or until caramelised.


5. Preheat grill on high. Use a serrated knife to cut the banana and coconut bread into thick slices. Toast banana bread under preheated grill. Serve toasted banana bread with extra butter and caramelised banana.

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Recipes: Sarah Hobbs. Photography: Ben Dearnley