BANANA BREAD

I am a creature of habit. I wake up at 7.30am on my days off. I will only book seats on row 14. I will rate a restaurant on their dessert menu. And I will forget I have bananas until the entire kitchen smells like warm, squishy tropical rot. And no sooner have I throw the stinking bunch away (or used it them in the below banana bread recipe) do I go and buy another bunch, that’ll sit in my fruit bowl wasting away! When will I learn?! The plus side to this, is that I have been able to perfect a banana and coconut bread.

Below is a slight tweak of a sterling BBC Food recipe , but in true Phoebe style, I shook it up. The addition of coconut to banana bread is a welcome one- it doesn’t just add an interesting texture that cuts through the moist dense bread, but the flavour works so well with banana. I would advise against adding something like pineapple, or any other wet tropical fruit- this is a bread that can get soggy very quickly. If you want to be super fancy, and really drive home the intense rich flavour of coconut, gently roast your flakes in a dry pan before mixing in. As always, enjoy this- but feel free to use this recipe as a spring board to experimenting. Add chocolate nibs, a different type of nut? Just remember to smother your slices of bread with a ludicrous amount of butter.

INGREDIENTS

10oz PLAIN FLOUR
1 tsp BICARB OF SODA
½ tsp SALT
4oz BUTTER (plus extra for greasing)
8oz CASTER SUGAR
2 FREE RANGE EGGS
4-5 SUPER RIPE BANANAS
3fl oz BUTTERMILK
1 tsp VANILLA EXTRACT
1 cup MINI CHOCOLATE NIBS
1 cup ROASTED COCONUT FLAKES (plus extra for the topping)

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