Very tasty and moist - superb for breakfast or morning tea especially during Winter.


  • 2 cups Self Raising Flour (No sifting)

  • ½ cup freshly grated coconut or dessicated coconut

  • ¾ cup brown sugar (firmly packed)

  • 1 teaspoon bi-carbonate of soda

  • 1 teaspoon baking powder

  • 100gm butter (melted and cooled)

  • 2 bananas (mashed)

  • 1 cup milk

  • 2 eggs (whisked)

  • ½ teaspoon pure vanilla extract


  • 1.

    Preheat oven to 190C.

  • 2.

    Line bottom of baking pan with grease proof paper.

  • 3.

    Have two mixing bowls ready.

  • 4.

    1st Bowl

  • 5.

    Put in all the dry ingredients

  • 6.

    2nd Bowl

  • 7.

    Put in all the wet ingredients

  • 8.

    Pour dry ingredients into wet ingredients. Use a large metal spoon, fold the

  • 9.

    Mixture together by scooping from the bottom, fold over the ingredients and

  • 10.

    Continue to do this lightly. It should not be evenly mixed. A little flour,

  • 11.

    Here and there is OK.

  • 12.

    Pour into baking pan and smooth the surface for even baking

  • 13.

    Bake for 50mins - sometimes different oven has different heat

  • 14.

    After 45 mins, use a skewer to test the middle of the cake

  • 15.

    If skewer comes out clean, then cake is done

  • 16.

    If the centre of cake is still wet, bake for another 5 mins and test again with skewer

  • 17.

    Turn onto a wire rack and cool for at least 15 mins. Cut with a serrated

  • 18.


Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 306kj
  • Fat Total 13g
  • Saturated Fat 9g
  • Protein 5g
  • Carbohydrate 41g
  • Sugar 19g
  • Sodium 67mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Please do not over mix the batter.

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Posted by Cheryl145Report
Congrats member of the month...banana bread is very, very moist. Lovely and tasty.