Since I've been on sick leave, one of my favourite breakfasts is peanut butter & sliced banana on toast. Just add coffee and I'm happy. However, I invariably buy too many bananas which then linger in the kitchen transforming from bright happy yellow to sullen brown spottiness. It's use them or lose them time, so I decided to seal their fate by baking a deliciously tender banana loaf, full of crunchy walnuts and dessicated coconut to sweeten the deal. I wonder what a slice will taste like if I slather it with peanut butter...
Coconutty Banana Bread
160g Demerara Sugar
2 large Eggs
60g Butter, melted and cooled
180g Plain Flour
2.5 tsp Baking Powder
1 tsp Salt
3 Bananas, roughly mashed
40g Dessicated Coconut (and extra for sprinkling over the top)
50g Walnuts, chopped
Preheat your oven to 180c / Gas Mark 4 (170 fan) and line a 2lb loaf tin with a paper liner, or grease and flour really well.
Beat the sugar, eggs and butter together until pale and a bit voluminous.
In a separate bowl, sieve the flour, baking powder & salt together before adding to the sugar mixture with the mashed banana. Fold gently until well combined, then add the coconut & walnuts.
Pour into the loaf tin, sprinkle with more dessicated coconut and bake for an hour. You'll know it's ready when a skewer inserted into the middle comes out clean (and your kitchen smells heavenly).
Allow the cake to cool in the tin for about 15 minutes before transferring to a wire rack to finish cooling.
Serve in generous slices with a big cup of coffee. If there's any leftover, I'd toast it and butter it liberally for a decadent breakfast treat!