Banana and Coconut Loaf Recipe is an easy recipe that can be cooked in a cake or loaf tin. Perfect for sharing with family and friends. Served with a buttery sauce with cream on the side, this cake is sure to become a family favourite.
Banana and Coconut Loaf Recipe
Serves 8
Ingredients:
125g butter, diced
2/3 cup firmly packed brown sugar
4 small bananas, halved lengthways
2 cups plain flour
1 tsp bicarbonate of soda
1 tsp ground cinnamon
2 eggs, whisked
½ cup coconut milk
2 tbsp light olive oil
1 tsp vanilla extract
¾ cup crushed pineapple, undrained
1 cup mashed banana (you will need 2 ripe bananas)
1/3 cup firmly packed brown sugar, extra
50ml dark rum
thick cream, to serve
Method:
Preheat oven to 180˚C. Grease a 22cm x 12cm (8-cup capacity) loaf pan. Place half the butter and 1/3 cup sugar into a frying pan over a medium heat. Stir until butter and sugar are melted and combined. Pour into base of prepared loaf pan. Place halved bananas onto toffee, flat side down.
Sift flour, bicarb and cinnamon into a large bowl. Add 1/3 cup sugar and stir until combined. Whisk eggs, coconut milk, oil, vanilla, pineapple and juice, and mashed bananas in a bowl.
Add to flour mixture and stir gently with a large metal spoon until combined. Pour into prepared cake pan. Bake for 50-60 minutes or until a skewer comes out clean when inserted into the centre of the cake. Stand for 10 minutes before turning out onto a serving platter.
Place remaining butter, extra sugar and rum into a frying pan over medium heat. Stir until butter and sugar are melted and mixture is well combined. Drizzle 1/3 of sauce over cake. Pour remaining sauce into a jug and serve with cake and cream on the side.
