banana bread

with raspberries and coconut

  • 1 cup (260g) mashed banana
  • cup (160ml) Cobram Estate light-flavoured extra virgin olive oil
  • 4 eggs, lightly whisked
  • 1 cup (220g) raw caster sugar
  • 1 teaspoon vanilla extract
  • 1½ cups (225g) self-raising (self-rising) flour
  • ½ cup (40g) shredded coconut
  • 1 teaspoon baking powder
  • 1 cup (125g) frozen raspberries

 

  1. Preheat oven to 180°C. Lightly grease a 10cm x 20cm (2-litre-capacity) loaf tin and line with non-stick baking paper. 
  2. Place the mashed banana in a large bowl. Add the oil, eggs, sugar and vanilla and mix to combine.
  3. Add the flour, coconut and baking powder and mix until just combined. Add the raspberries and fold through.
  4. Pour the banana mixture into the prepared tin and bake for 1 hour 10 minutes or until cooked when tested with a skewer+. Allow to cool in the tin for 5 minutes before placing onto a wire rack to cool completely. Slice to serve. Serves 8-10

+ As every oven is different, if you find your banana bread is browning too quickly, cover with aluminum foil for the last 20 minutes of cooking.

Photography: Chris Court

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