Banana and Coconut Loaf Recipe. This easy recipe 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
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
1 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.
2 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.
3 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.
4 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.