Coconut banana bread

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How to make Coconut banana bread

  • Yield : 8
  • Prep Time : 0:25
  • Cook Time : 1:15
  • Total Time : 1:40

Ingredients

  • 2 eggs
  • 200g vanilla soy yoghurt
  • 1/4 cup olive oil
  • 2 1/2 cups plain flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 cup caster sugar
  • 150g shredded coconut
  • 2 over-ripe bananas, mashed (see note)
  • dairy-free spread, to serve

Method

  • Step 1 Preheat oven to 180°C. Grease a 7cm-deep, 10cm x 21cm (base) loaf pan. Line base and sides with baking paper, allowing a 2cm overhang at both long ends.
  • Step 2 Whisk eggs, yoghurt and oil in a bowl. Set aside. Sift flour, baking powder and cinnamon into a large bowl. Stir in sugar and coconut. Make a well in centre. Add egg mixture. Stir until just combined. Fold in mashed banana until smooth.
  • Step 3 Spoon mixture into prepared pan. Smooth surface. Bake for 1 hour to 1 hour 15 minutes or until a skewer inserted into the centre comes out clean. Stand loaf in pan for 5 minutes. Lift out onto a wire rack to cool completely. Serve with dairy-free spread.

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