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.