Dark chocolate and coconut banana bread

SERVES 8 PREP AND COOK TIME 1 HOUR 15 MINUTES

125g butter, softened

1 cup (200g) CSR Dark Muscovado Sugar

1 teaspoon vanilla extract

2 eggs

1½ cups (400g) mashed ripe banana

¼ cup (60ml) CSR Golden Syrup 1⅔ cups (250g) White Wings Plain Flour

1 teaspoon baking powder

1 teaspoon bicarbonate of soda

¼ teaspoon salt flakes

½ cup (35g) coarsely chopped roasted walnuts

¾ cup (135g) chopped dark chocolate

½ cup (25g) flaked coconut 2 tablespoons CSR Coffee Sugar Crystals

1 Preheat oven to 160°C (140°C fan-forced). Grease a 10.5cm x 24cm loaf pan; line the base and sides with baking paper.

2 Beat butter, sugar and vanilla in a medium bowl with an electric mixer until pale and creamy.

3 Beat in eggs, one at a time until just combined, banana and golden syrup.

4 Sift over flour, baking powder, soda and salt. Add walnuts, two-thirds of the chocolate and coconut. Stir until combined. Spoon into pan; smooth top. Sprinkle with remaining chocolate, coconut and coffee sugar crystals.

5 Bake for 1 hour 15 minutes or until a skewer inserted into the centre comes out clean. Cool in pan for 30 minutes before turning, top-side up, onto a wire rack to cool.

Suitable to freeze. Not suitable to microwave.