banana & coconut bread

Ingredients
Melted butter, for greasing
100g shredded coconut
450g self-raising flour
150g brown sugar
150g butter, at room temperature,
cubed
1 ripe large banana, mashed
270mls coconut cream
2 tsp vanilla essence


What to do
Preheat oven to 180°C. Brush a
6cm-deep, 10 x 21cm (base measurement) loaf pan with the melted butter to
grease. Line the base and sides of the pan with non-stick baking paper.
Spread coconut over a large
baking tray. Toast in preheated oven for 3-4 minutes or until lightly toasted.

Sift flour and sugar into a large
mixing bowl and stir to combine. Add butter and use your fingertips to rub in
until the mixture resembles fine breadcrumbs. Stir in the toasted coconut and
make a well in the centre.

Combine the banana, coconut cream and vanilla essence in a medium bowl. Add to dry ingredients and use a wooden spoon to mix until just combined.

Spoon the mixture into the prepared pan and use the back of the spoon to smooth the surface.

Bake in preheated oven for 30 minutes. Cover with foil and bake for a further 30 minutes or until a skewer inserted into centre of bread comes out clean. Set aside for 10 minutes before turning onto a wire rack to cool.

To serve, preheat grill on medium.

Thickly slice the bread and place on a baking tray. Toast under preheated grill for 2-3 minutes each side or until lightly toasted.

Spread with ricotta, drizzle with honey and serve immediately.