Banana Bread (Coconut)

Very tasty and moist - superb for breakfast or morning tea especially during Winter.

2 cups self raising flour, unsifted
½ cup coconut, freshly grated
¾ cup brown sugar, firmly packed
1 tsp. baking soda
1 tsp. baking powder
3½ oz butter, melted and cooled (100 g)
2 bananas, mashed
1 cup milk
2 eggs, beaten
½ tsp. pure vanilla extract

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5). Line bottom of baking pan with grease proof paper. Have two mixing bowls ready.

In a medium sized bow, put in all the dry ingredients and mix well. In another medium sized bowl, put in all the wet ingredients and mix well.

Pour dry ingredients into wet ingredients. Use a large metal spoon, fold the mixture together by scooping from the bottom, fold over the ingredients and continue to do this lightly. It should not be evenly mixed. A little flour, here and there is OK.

Pour into prepared pan and smooth the surface for even baking. Bake for 50 minutes, give or take depending on your oven.

After 45 mins, use a skewer to test the middle of the cake. If skewer comes out clean, then cake is done. If the centre of cake is still wet, bake for another 5 minutes and test again with skewer.

Turn onto a wire rack and cool for at least 15 mins. Cut with a serrated knife.

Makes 10 servings.