banana bread

I have been thrashing this banana bread recipe lately, and seem to be making it once every other week. It is so, so easy to put together, only using one bowl, and as a bonus it makes 2 loaves, so you can fill a tin and the freezer...I sliced up one of the loaves above to freeze for lunches. The recipe is adapted from the feijoa and coconut bread recipe in The NZ Treasury of Baking. While delicious warm from the oven, I prefer the texture of this banana bread the next day, when it becomes damper and slightly sticky. Yum.

One bowl banana bread

3 eggs

400g sugar

300ml rice bran oil

2 tsp vanilla

1/2 c yoghurt

1 1/2 c mashed banana (about 4 large bananas)

Combine the above ingredients in a large bowl (I use the Kenwood mixer). Add the ingredients below, and mix until just combined.

1 c desiccated coconut

460g flour

2 tsp baking powder

1 tsp baking soda

Divide mix between 2 loaf tins that have been lined with baking paper. Bake at 170c for 40 minutes or so. They smell so good cooking in the oven!