I developed this recipe for D the month that we got married. It was my first post after we tied the knot and I was super proud of myself that I was winning at married life. How different things are now. So I am reposting this with a few tiny amendments, as now my cooking is directed by my son’s tastes. I normally put a streusel layer on the top, but have left it out in recent months, as it causes too much mess for a toddler learning to eat, I find clumps of it all over the house as Alexander likes to wander and chew.
This week Alexander is away visiting his daddy and I have my first ever week away from him. I have been filling my days with cleaning and organising but I still cannot stop myself from buying him loads of things and tailoring food to his needs and likes. I guess buying him stuff helps fill the void while he is gone and cooking for him help me feel like it is just another normal day. Needless to say my freezer is once again jam-packed. Oopps.
So anyway I found the cause of the odd smell that has been lingering in my kitchen the last day or two. A pile of bananas on the verge of being overly ripe so decided to use them up rather than throw away. Normally bananas don’t last a second in our kitchen but I forgot that Alexander was going away and in my weekly weekend shop I stocked up as usual. Well they have served their purpose and I will save Alexander a slice of this for when he arrives home.
BANANA, PECAN AND COCONUT BREAD
There aren’t many photographs of the how to make this one. That’s because it’s just so simple and quick that it is self explained! Which makes this recipe even better! I omitted the streusel topping but you can find it on my original recipe My Banana bread or in the archives
- 125 ml natural yogurt
- 1 large egg
- 2 large or 3 smaller very ripe bananas, mashed
- 3 tbsp oil (I used olive oil)
- 190 g flour ( I use half plain and half self-raising) sifted
- 85 g caster sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 65 g pecan nuts, roughly chopped or crushed if feeding small kids
- 40 g desiccated coconut (not too fine a brand as you want some texture)
Heat the oven to 350/180 C /165 C fan oven. Line a loaf tin with parchment.
Mix all your dry ingredients together. Now mix all your wet ingredients together (including the banana).
Add the wet to the dry and mix thoroughly. Spoon the mixture into the lined loaf tin.
Pop into the oven for 40-45 minutes.
This actually looks like a bread loaf without the topping and I don’t feel the need to sprinkle the top with icing sugar.
Banana bread a lovely holiday classic, even though I prepare it every now and then no matter the occasion!
This looks simple and delicious, thanks for sharing the recipe 🙂