Banana bread is a versatile breakfast option – not only is it the perfect pairing to a cup of morning coffee but also very easy to make. This twist of the classic banana bread adds raspberry and coconut and sure makes a world’s difference. It does look a bit pale, due to the use of caster sugar instead of brown sugar. However the taste is spot on delicious. It is a nice change from the normal banana bread, the raspberry adds an extra zing and the coconut topping creates a nice and firm crust. This recipe does not require a mixer and who doesn’t love an quick and easy recipe that doesn’t add much to your stack of dishes to wash?
Raspberry and Coconut Banana Bread
340g (2 1/4 cups) plain flour
2 tsp baking powder
1/4 tsp bicarbonate of soda
Pinch of salt
155g (3/4 cup, firmly packed) caster sugar
250ml (1 cup) light olive oil
3 eggs, lightly whisked
1 tsp vanilla extract
2 1/2 cups mashed banana ( I used 3 bananas )
1 1/4 cups fresh or frozen raspberries
3/4 cup shredded coconut
1. Preheat oven to 180C. Spray a 7cm-deep, 10 x 20cm (base measurement) loaf pan with oil. Line base and sides with baking paper, allowing the sides to overhang.
2. Sift the flour, cinnamon, baking powder, bicarbonate of soda and salt into a large bowl. Stir in sugar. Make a well in the centre. Add oil, egg and vanilla. Stir until just combined. Stir in mashed banana until just combined.
3. Stir 1 1/4 cups fresh or frozen raspberries and 1/2 cup shredded coconut into the banana bread mixture.
4. Pour into the prepared pan. Smooth the surface. Top with another 1/4 cup shredded coconut. Bake for 1 1/2 hours or until a skewer inserted into the centre comes out clean.