Tuesday, 4 December 2012

Coconut and cherry banana bread.

I've been falling back in love with loaf cakes recently as I have forgotten how simple, quick and easy loaf cakes are to make. I've made this coconut and cherry banana bread before last year when I first brought Nigella's Kitchen and it is one of my favourite recipes in this book. The added coconut (one of my favourite ingredients) add a sweetness to the cake as does the glace cherries and is the perfect tea time treat. I find making loaf cakes like this is perfect to use up store cupboard ingredients and almost gone off bananas.
Here is how my coconut, cherry and banana bread turned out:
Coconut and cherry banana bread.

I decided to tweak the recipe and method to make my life easier. Instead of using the suggested dried cherries I used glace cherries as it fits into the seasonal festivities and instead of melting butter in a saucepan, I just melted the butter on a low heat in the microwave. 
Ingredients for coconut and cherry banana bread.

Mashed banana

Once the butter was melted, I added the mashed banana and whisked together.
Melted butter and banana
I then added the remaining ingredients, eggs, flour, baking powder, glace cherries and coconut and in-cooperated together.
Glace cherries and coconut

Combined ingredients
I then placed the mixture in a loaf tin and baked for 50 minutes.
Baked banana bread

Ingredients for coconut and cherry banana bread.
Cuts into 10-12 slices
125g soft unsalted butter, plus some for greasing
4 small - medium bananas
150g caster sugar
2 eggs 
175g self-raising flour
a pinch of baking powder
100g glace cherries
100g desiccated coconut

1 x900g loaf tin

Preheat the oven to 170C/gas mark 3. Put a loaf liner into your tin, or line the bottom of the tin with baking parchment and grease the sides.
Melt the butter in the microwave on a medium heat. Peel and mash the bananas in another bowl.
Beat the sugar into the cooled, melted butter, then beat in the mashed bananas and the eggs. Fold in the flour and baking powder. Finally, add the glace cherries and coconut. 
Fold well so that everything is in cooperated, then pour and scrape into the lined loaf tin and smooth the top.
Bake for about 50 minutes. When ready the bread will be coming away from the sides of the tin and feel quite bouncy on the top.



1 comment

  1. I love a loaf cake as you can sort of almost pretend it's not a cake and therefore not bad for you in anyway.. I know, just humour me.


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