Banana & Coconut Loaf

Toasted banana & coconut loaf with honey labna and stewed rhubarb YUM! A brekkie dish I had at a cafe in Abbotsford called 'Three Bags Full'. Might I add this is one of the best breakfasts I've had. Having had plenty of banana breads in the past this was a definite stand out. The combination of banana and coconut added a whole new flavour.

So on a mission I was keen to replicate this moist, sweet loaf that I'd had and well this recipe comes pretty damn close.

Very easy to make and the result tastes superb. Equally good warm, toasted or even cooled.

Banana & Coconut Loaf - http://www.bestrecipes.com.au/
1 1/2 cups of self-raising flour
1 cup of shredded coconut
1 cup of sugar (maybe use slightly less if you prefer the your loaf not to sweet)
1 cup mashed banana (2-3 bananas)
1 cup coconut milk
1 egg
1 teaspoon vanilla essence

Pre heat oven to 160c. (fan forced). Grease and line the bottom of a 10 x 20cm loaf tin.

Sift flour and mix dry ingredients together in a bowl. In another bowl mix wet ingredients together then pour the wet ingredients into dry ingredients. Mix until just combined.

Pour into prepared loaf tin and bake for 55-60minutes or until a skewer comes out clean when tested. Cool in tin for a few minutes before turning out to cool on a wire rack.

Serve warm, toasted or cool. With either butter, ricotta or with honey labna and stewed rhubarb/mixed berries.

This loaf will keep for up to a week in an airtight container.

Orange & Almond Cake

This is a classic passover dessert, that is quick and simple to make. It is a very dense moist cake, with a wonderful orange flavour, but I do recommend removing the seeds and pith between the orange segments after they have boiled to avoid bitterness.

Orange & Almond Cake - Sbs Food Safari (Batia Slater)
2 oranges

6eggs

250g castor sugar
25og almond meal

1 tsp baking powder

Extra castor sugar for dusting before baking

Icing sugar for dusting after baking

Pre heat oven to 165deg fan forced (the temp. may need to be varied according to your oven). Grease and line a round 20cm spring form tin. Make sure you leave a high baking collar around the tin as this will help cake from burning.

Wash oranges and place unpeeled in a pot of boiling water for 2hrs. Drain oranges and cool (this can be done ahead of time).

Break eggs into a mixing bow or blender. Add caster sugar and beat or blend together. Add oranges to egg mix and blend together to a smooth consistency. Add the almond meal and baking powder and blend.

Pour the batter into prepared tin, sprinkle with castor sugar on top to 165deg. and bake for 1 to 1 1/2 hours or until the top is golden brown.

Dust with icing sugar to serve. Can be served warm as a dessert with thick double cream or eaten once cooled. Cake will keep in an airtight container for a couple of days.