Egg-free banana coconut bread
375g self-raising flour 85g desiccated coconut 255g brown sugar 1/2 teaspoon bicarbonate of soda 250ml mashed banana 125ml vegetable oil 125ml buttermilk Butter, softened, to serve Honey, to serve
Directions 1. Preheat oven to 180°C. Grease and line the base and sides of a 11 x 21cm loaf pan with baking paper, allowing the sides to overhang. 2. Place the flour, coconut, sugar and bicarbonate of soda in a large bowl and stir to combine. Make a well in the centre. 3. Whisk the banana, oil and buttermilk together in a jug. Pour into the well. Use a wooden spoon to gently stir until just combined (do not overmix). Spoon into the prepared pan and smooth the surface. 4. Bake in preheated oven for 1 hour or until a skewer inserted in the centre comes out clean. Remove from oven and set aside for 5 minutes before transferring to a wire rack to cool. 5. Serve cut into slices, toasted, with butter and honey, if desired.