Ingredients

Banana, Raspberry & Coconut Bread

Maple Butter

Method

Banana, Raspberry & Coconut Bread

  • Preheat oven to 160°C fan forced. Grease and line two 20cm x 11.5cm x 9cm deep (base measurement) loaf tins with butter and baking paper. Set aside.
  • Beat the butter and sugar in a large bowl using an electric mixer until pale and creamy. Add the eggs, one at a time, beating between each addition.
  • Add banana, buttermilk and vanilla, and beat on low until just combined.
  • Mix in sifted flour combined with bi carb in two batches, then stir in coconut followed by the frozen raspberries. Mix gently until just combined. Spoon evenly into tins. Spread into corners and smooth top.
  • Bake both loaves together for about 1 hour or until golden and cooked when tested with a skewer (see tips).
  • Remove from the oven and allow to stand for 20 minutes, before turning out onto a wire rack to cool. Wrap one cooled loaf in plastic wrap and freeze up to 2 months.
  • Meanwhile, make the maple butter if using.
  • Thickly slice bread and serve warm or at room temperature with maple butter and an extra drizzle of maple syrup.

Maple Butter

  • Beat butter in a bowl with an electric mixer until pale and fluffy. Add syrup and beat until combined.

Tips & Hints:

  • Cover the top of tins with an oven tray if overbrowning after 45 minutes.
  • Cut second loaf into 3 pieces before wrapping and freezing, so you can defrost in smaller portions.
  • If you don’t have two loaf tins, you can cook one loaf and the other batch in paper cases in a muffin pan or in a 20cm round springform pan.

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