Remember how I mentioned in one of my earlier posts that I’m more clumsy than your average person?
So yeah, there was a lee-tle freak incident with a rebellious plate that desperately wanted to escape the clutches of my hands and in the process smashed and sliced a fair decent gash in my hand. Now I’m stuck wearing a dorky hand brace, so not hot peoples and so not easy to type. I’m now typing baby boomer style…with two index fingers and at 10 words per minute.
The brace however makes doing the robot dance really effective. Bring on Saturday night!
This Banana Bread is from Boston’s Flour Bakery who’s cookbook I love love love. I did make a few adjustments – I reduced the sugar a bit because I thought the banana’s would provide a fair amount of sugar and I also added some shredded coconut which added a lovely flavour and textural element. This banana bread is really moist and I think got better on the 2nd and 3rd day.
Banana and coconut bread
Makes one 9 x 5 inch loaf
what you need:
- 1 1/2 cups (210 g) plain (all-purpose) flour
- 1 tsp baking soda
- 1/4 tsp cinnamon
- 1/2 tsp salt
- 1 cup (230 g) caster sugar
- 2 eggs
- 1/2 cup (100 ml) canola oil
- 3 (approx 1 1/3 cup/ 340 g) very ripe, mashed banana
- 2 tbsp buttermilk ( you could also use creme fraiche or sour cream)
- 1 tsp vanilla extract
- 3/4 (75 g) walnuts, toasted and roughly chopped
- 3 tbsp shredded coconut
what to do:
Preheat the oven to 160C/325F
Grease and line the base of a 9 by 5 inch loaf tin.
Sift the flour, baking soda, cinnamon and salt in a medium-sized bowl.
In a stand mixer with the whisk attachment or using a handheld mixer, beat the egg and sugar together until light and fluffy. This will take about 5 – 8 mins.
Turn the mixer to a low speed and slowly drizzle in the oil to ensure it is incorporated. Add the banana, buttermilk and vanilla extract and mix until combined.
Using a spatula, fold in the flour, walnuts and coconut until thoroughly combined and the coconut and walnuts are evenly distributed. Pour into your prepared tin.
Bake for 1 to 1 1/4 hours until golden brown and it passes the clean skewer test. It should also spring back when you gently push the top of the bread.
Cool in the pan on a cake rack for 30 mins and then take it out to finish cooling.