Raspberry and coconut banana bread

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How to make Raspberry and coconut banana bread

  • Yield : 1 loaf
  • Prep Time : 0:15
  • Cook Time : 1:30
  • Total Time : 1:45

Ingredients

  • 340g (2 1/4 cups) plain flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon bicarbonate of soda
  • Pinch of salt
  • 155g (3/4 cup, firmly packed) caster sugar
  • 250ml (1 cup) light olive oil
  • 3 eggs, lightly whisked
  • 1 teaspoon vanilla extract
  • 2 1/2 cups mashed banana
  • 1 1/4 cups fresh raspberries or frozen raspberries
  • 3/4 cup shredded coconut

Method

  • Step 1 Preheat oven to 180C. Spray a 7cm-deep, 10 x 20cm (base measurement) loaf pan with oil. Line base and sides with baking paper, allowing the sides to overhang.
  • Step 2 Sift the flour, cinnamon, baking powder, bicarbonate of soda and salt into a large bowl. Stir in sugar. Make a well in the centre. Add oil, egg and vanilla. Stir until just combined. Stir in mashed banana until just combined.
  • Step 3 Stir 1 1/4 cups fresh or frozen raspberries and 1/2 cup shredded coconut into the banana bread mixture.
  • Step 4 Pour into the prepared pan. Smooth the surface. Top with another 1/4 cup shredded coconut. Bake for 1 1/2 hours or until a skewer inserted into the centre comes out clean.

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