Egg-free ba­nana co­conut bread

Malta Independent - - CROSSWORD & FUN -


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.

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