BANANA, COCONUT AND NUTELLA BREAD
SERVES 10 PREP 15 MINUTES (PLUS 10 MINUTES
STANDING) COOK 1 HOUR 10 MINUTES
1½ cups plain flour 1 cup self-raising flour 2 teaspoons ground cinnamon 1 teaspoon bicarbonate of soda ¾ cup brown sugar 2 over-ripe bananas, mashed 165ml can coconut milk ¹⁄³ cup golden syrup ¼ cup extra virgin olive oil 2 eggs, lightly beaten ¹⁄³ cup Nutella (see notes)
1 Preheat oven to 180°C/160°C fan-forced. Grease a 7cm-deep, 9cm x 25.5cm loaf pan. Line base and sides with 2 layers of baking paper, extending paper 2cm above edges. 2 Sift plain flour, self-raising flour, cinnamon and bicarbonate of soda into a large bowl. Add sugar. Stir to combine. Make a well. Add banana, coconut milk, syrup, oil and egg. Mix to combine. Spoon into prepared pan. 3 Top with spoonfuls of Nutella. Using a butter knife, drag Nutella through the top of the batter to create a marbled effect. 4 Bake for 1 hour to 1 hour 10 minutes or until a skewer inserted into the centre of loaf comes out clean. Stand in pan for 10 minutes. Turn, top-side up, onto a wire rack lined with baking paper. Cool completely. Serve. NUTRITION: (per serve) 1509kj; 12.6g fat; 4.4g sat fat; 6.1g protein; 55.7g carbs; 2.3g fibre; 42mg chol; 270mg sodium.