Breakfasts
-
Prep Time
20 mins
-
Cook Time
60 mins
-
Course
Breakfast
-
Difficulty
Beginner
Ingredients List
Serves 8 people
STEP BY STEP INSTRUCTIONS
- STEP 1Preheat oven to 160°C fan forced. Grease and line 6cm deep, 10cmx21cm (base) loaf pan.
- STEP 2Cream the butter, sugar and golden syrup with a hand mixer until well combined. Add the eggs one at a time beating well, mixture may curdle slightly. Stir in the banana. Sift the flour and baking powder together over the banana mixture. Stir gently to combine. Fold ½ cup of the coconut.
- STEP 3Spoon half the mixture into the prepared loaf pan. Top with half the blueberries. Top with remaining banana mixture and poke in remaining blueberries. Scatter over the remaining coconut. Bake for 55-60 minutes or until cooked when tested with a skewer (see tip).
- STEP 4Cool in the pan for 15 minutes before lifting out onto a wire rack to cool completely.
- STEP 5Slice and serve as is or spread with butter and maple syrup.
TipBlueberry coconut banana bread will keep 5 days in an airtight container in the fridge. Alternately slice and wrap in plastic and freeze for up to 3 months. TipYou may need to loosely cover the top of the loaf with a piece of foil for the last 10 minutes of cooking if the loaf looks too golden on top.
BLUEBERRY, COCONUT BANANA BREAD
Tell us what you think!
What star rating do you give this recipe?
BLUEBERRY, COCONUT BANANA BREAD
Tell us what you think!
What did you like about this recipe?
We are sorry to hear you didn't like this recipe.
Please leave your review below.
Leave your review
MORE RECIPES YOU MIGHT LIKE
Mains
MARINATED SOLANATO®, QUKES® & EASY PEASY® PEA SALAD WITH BARBECUE PRAWNS
20 mins
Afternoon
Simple
