Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core & Virtual Workshops 12 month plans only. Offer ends 19/10/24. See terms.
Join now
Banana, coconut and pear bread

Banana, coconut and pear bread

5
Points®
Total Time
1 hr 10 min
Prep
20 min
Cook
50 min
Serves
12
Difficulty
Moderate
You will never go back to eating plain banana bread again once you have tried this banana, coconut and pear bread.

Ingredients

Shredded or desiccated coconut

¼ cup(s), (20g) shredded

White self-raising flour

1 cup(s)

Wholemeal self-raising flour

1 cup(s)

Ground cinnamon

½ tsp

Bicarbonate of soda

½ tsp

Brown sugar

⅓ cup(s), (75g)

Skim milk

½ cup(s), (125ml)

Egg(s)

2 medium, lightly beaten

Essence

¾ tsp, coconut flavour

Banana(s)

1 cup(s), mashed

Canned pears in natural juice, drained

½ cup(s), blended into a puree

Banana(s)

2 large, over-ripe

Instructions

  1. Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 21.5cm x 11cm (base measurement) loaf tin with oil. Line base with baking paper.
  2. Combine coconut, flours, cinnamon, bicarbonate of soda and brown sugar in a large bowl.
  3. Combine milk, eggs, essence, mashed banana and pear puree in a bowl. Stir banana mixture into flour mixture. Spread mixture into prepared tin and smooth top.
  4. Cut extra bananas in half lengthways and arrange over batter. Bake for 50–55 minutes or until cooked when tested with a skewer. Set aside in tin for 5 minutes before transferring to a wire rack to cool. Serve.

Notes

To freeze wrap individual slices of loaf in plastic wrap, then foil, and freeze for up to 2 months. Defrost at room temperature.

You might like

You might like