I wouldn’t exactly call myself a morning person, but I’m not a grump either… unless the kids are making us late for school… or I haven’t had my coffee.
I would, however and without a shadow of a doubt, call myself a breakfast person.
I will bounce out of bed and sprint down the hall to the kitchen at the crack of dawn for a warm slice of banana bread…
Add the tart pop of raspberries and the toasted nutty notes of coconut in the mix and I’m there… with bells on… or my pjs… or both.
I’m a sucker for bread of any kind… at any time of the day really.
But a warm slice of this delicious loaf, a pot of freshly brewed coffee and a pat of butter as I greet the day and I’m a happy little Vegemite (which is a whole other breakfast story).
Raspberry and Coconut Banana Bread
- 200g plain flour
- 1 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- 175g brown sugar
- 2 eggs
- 1/2 cup grapeseed oil
- 2 cups mashed banana
- 2 tablespoon sour cream
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut
- 180g fresh or frozen raspberries
- Preheat the oven to 160°C. Grease a 26cm x 15cm loaf pan with cooking oil spray and line it with baking paper. Set aside.
- In a bowl, sift the flour, baking soda, cinnamon and salt together. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar and eggs together on medium speed until light and fluffy, about 5 minutes.
- Reduce the speed to low and gradually add the oil. Add the bananas, sour cream and vanilla and mix until just combined. Add the flour mixture and use a spatula to fold the mixture together. Finally, add the raspberries and coconut and mix until just combined.
- Pour the batter into the prepared pan and bake for 1 hr – 1 1/4 hours. The cake should spring back when gently pressed in the middle.
- Leave to cool in the pan on a wire rack for 30 minutes before removing from the pan.
Lovely eaten, warm or at room temperature and is also delicious toasted.
adapted from here