More than 1 hour
Makes 1 loaf
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Ingredients:
- 2 cups (300g) flour
- 2 tsp (10ml) baking powder
- ½ cup (50g) desiccated coconut
- 1 tsp (5ml) ground cinnamon
- ½ cup (125g) butter, at room temperature
- ¾ cup (30g) PnP spoon for spoon or ¾ cup (180ml) white sugar
- 2 extra-large eggs, lightly whisked
- 3 small (450g total) overripe bananas, mashed
- 1 tsp (5ml) vanilla essence
- ¼ cup (60ml) milk
Method:
- Preheat oven to 180°C and grease a 20cm loaf pan.
- Combine flour, baking powder, coconut and cinnamon. Set aside.
- Cream butter and sugar replacement (or white sugar) together until fluffy.
- Add eggs, one at a time, whisking well before adding the next one.
- Stir through bananas, vanilla and milk.
- Add dry ingredients and mix well, then spoon into loaf pan.
- Bake for 45 minutes, or until a skewer inserted into the centre comes out clean.
- Slice and serve immediately, or wrap in baking paper and store at room temperature for up to 3 days.
