Banana Bread with Desiccated Coconut
Banana Bread with Desiccated Coconut
This is a lightly sweetened bread with gentle flavour of banana and coconut. It is quite easy to make and is very nice served with a little fresh butter on each slice. Makes roughly 1/2 kg. bread.
Edited May 2018
Ingredients
- 150 gm whole wheat bread flour
- 175 gm. plain white bread flour
- 25 gm. rolled porridge oats
- 30 gm. desiccated coconut
- 75 ml. milk
- 1 ripe banana, large, peeled and mashed
- 1 standard sized egg, lightly beaten
- 2 tbsp. melted butter or ghee or vegetable oil
- 2.5 tbsp. honey
- 1 1/2 tsp. fast action dried yeast
- 1/2 tsp. salt
- 1 tsp. vanilla extract (not vanilla flavouring)
- Optional: You can add 1-2 tbsp. chopped cashew nuts or almonds or mixed seeds (melon, water melon, sunflower etc.)
Instructions
- Place everything in a large bowl and make a dough. If necessary, add a little warm water. The dough should be soft and gives easily when pressed.
- Make into any bread shape you like. Place on a baking tray, invert a large glass bowl on it to cover it, so that you can keep an eye on it. Allow to rise at room temperature, until double in size. You can cover with a clean towel, in place of a bowl. To get a traditional loaf like bread, place it in a loaf tin to rise.
- Preheat oven to 200°C or 380-400°F.
- Bake in the centre of the oven for 20-25 minutes, until golden brown. Oven performances vary, so keep an eye on it after 20 minutes.
- It is delicious served warm, with a thin layer of fresh butter.