Coconut, Cherry and Banana Bread
Coconut, Cherry and Banana Bread. Cuts into 10-12 slices
Ingredients:
- 125g soft unsalted butter
- 4 small bananas (500 g appx with skin on)
- 150g caster sugar
- 2 eggs
- 175g plain flour
- 2 tsp baking powder
- 0.5 tsp bicarb soda
- 100g dried cherries
- 100g desiccated coconut
- 1 x 900g (2 lb) bread tin
Method:
Preheat oven to 170 c, line tin grease sides. Melt butter in saucepan take off heat. Peel and smash bananas in a separate bowl.
Beat sugar into cooled, melted butter then beat in bananas.
Fold flour, baking powder and bicarb.
Finally add cherries and coconut, fold in well to incorporate all ingredients.
Pour into tin smooth top.
Bake for about 50 mins but start checking at 45 mins on low rack use extension ring
When cooked the sides will be coming away from tin and feel quite bouncy.
That’s the official cooking instructions. I’ve made this a few times now and the best tip I can pass on is to pour mixture into tin cover top only (don’t wrap foil under tin just scrunch sides in tight) with tin foil making top loose to allow for rising.
Cook for approx 30-45 mins then remove tin foil and finish cake off about another 15-25 min until firm to touch.
Leave to cool in tin turn out after it has cooled.
Posted by Hummingbird on 17/2/2011
