As I have stated before I love many things about Ireland but the weather is not one. So when we do get a few days of sunshine the populations goes a little mad, sundresses are taken out from the back of wardrobes (for their annual wear), shops sell out of ice-cream and burnt faces and farmers tans surround the town. With the heat comes moldy bananas which isn’t necessarily a bad thing, it gives you an excuse to make this Caribbean inspired banana bread.
Serve with a fresh fruit salad and eat for breakfast in the sun for an ultimate Caribbean experience
Coconut Banana Bread
Adapted from book Sundays at Moosewood Restaurant
makes 1 loaf
100g of softened butter
75g of brown sugar
2 eggs
1 cup of mashed banana (about 3 bananas)
3 tablespoons of natural yogurt
1 tablespoon of lime (optional)
1/2 tsp of salt
3/4 cup of toasted dessicated coconut
125g of plain flour
60g of wholemeal flour
{30g of oat bran, 15g of wheat germ, 15g of wheat bran} OR 60g of wholemeal flour
1tsp of baking powder
20g of dessicated coconut to top
Preheat the oven to 200C. Grease of line a 9x5x3-inch loaf tin (standard loaf). Cream the butter and sugar. Stir in the eggs, yogurt, lime juice and bananas. Add the salt and coconut. Then sift in the dry ingredients. Mix well. Pour the batter into the prepared tin and sprinkle the leftover coconut on top. Cook for 30 minutes reduce heat to 160 and cook for another 30 minutes or until a wooden skewer inserted into the center comes out clean. Remove from tin and leave to cool before eating.
Variations: Add 1/2 tsp of ground ginger with the coconut, Add a handful of nuts or dried fruit before pouring into tin.
You could also add a handful of chocolate chips but I would leave out the lime then.
Honey I'm Wholemeal 