This fabulous banana bread recipe is fabulous straight from the oven, or toasted and dri[[ing with butter the next day ...


  • 110g butter, plus some for greasing the pan

  • 1 ½ cups plain flour

  • ½ cup wholewheat flour

  • 1 teaspoon salt

  • 1 ½ teaspoons baking powder

  • ¾ cup sugar

  • 2 eggs

  • 3 very ripe bananas, mashed with a fork until smooth

  • 1 teaspoon vanilla extract

  • ½ cup chopped walnuts or pecans

  • ½ cup grated dried unsweetened coconut


  • 1.

    Preheat oven to 180ºC. Grease a 23x12 cm loaf pan.

  • 2.

    Mix together the dry ingredients. Cream the butter and beat in the eggs and bananas. Stir this mixture into the dry ingredients; do not mix more than necessary. Gently stir in the vanilla, nuts and coconut.

  • 3.

    Pour the batter into the loaf pan and bake for 45 to 60 minutes, until nicely browned. A toothpick inserted into the centre of the bread will come out fairly clean when it is done, but because of the bananas this bread will remain moister than most. Do not overcook. Cool on a rack for 15 minutes before removing from the pan. To store, wrap in waxed paper.

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