Banana and coconut loaf Borrowed from Jamie, baked by me !
I stole this one from Jamie Oliver years ago, via a recipe cut out of a magazine. I’ve made it so many times that I’m almost claiming it as my own, although I suspect Jamie might have something to say about that!
Last week I took it along for my Gardening Club gang to enjoy with our coffee in the polytunnel, and they loved it. No garden harvest involved this time, just a trusty recipe that makes yumm lovely to share and at gardening club on eof the lovely things is shaering tips and knowledge together.
Serves 8 to 10Allow around 1 hour 10 minutes
Ingredients
• 125g butter, softened• 240g light brown sugar• 2 large free range eggs• 2 ripe bananas, peeled and mashed• 125ml milk• 175g plain flour• 1 tsp baking powder• 75g desiccated coconut• A pinch of salt• ½ tsp mixed spice• A little demerara sugar for the top, optional
Let’s get baking
Heat your oven to 180°C / 160°C fan / Gas 4. Grease and line a loaf tin with baking paper.
Beat the butter and brown sugar together until light and fluffy, then beat in the eggs one at a time.
Stir in the mashed bananas and milk. Don’t worry if it looks a little less glamorous at this stage. Good things are coming.
Gently fold in the flour, baking powder, coconut, salt and mixed spice until just combined. Spoon into your prepared tin and level the top.
If you fancy a crunchy topping, sprinkle over a little demerara sugar. That’s one of Jamie’s tips I’m very happy to keep borrowing.
Bake for around an hour, checking the centre with a skewer. If it comes out with wet mixture on it, give the loaf a little longer. If the top is browning too quickly, cover loosely with foil.
Allow it to cool a little in the tin before lifting onto a wire rack. Enjoy a slice while it’s still slightly warm, preferably with a cuppa and some good company.
Lovely for a lazy weekend breakfast, an afternoon treat or bribing your gardening friends into staying for one more job!
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