Banana and Coconut BreadServes: 8
Ingredients:100g (1/2 cup) butter, softened
300g (2 1/2 cups) plain flour, sifted
1 tsp bicarbonate of soda
1/2 tsp salt
75g (3 oz) desiccated coconut
200g (1 cup) caster sugar
4 ripe bananas, peeled and mashed until smooth
100ml hazelnut yoghurt
Method:Mix together the flour, bicarbonate of soda, salt and desiccated coconut in a bowl.
In a separate bowl, cream together the butter and sugar until pale and fluffy. Mix in the mashed bananas, eggs and yoghurt and beat until smooth.
Fold the flour mixture into the banana mixture. Pour the resultant batter into a greased 900g (2 lbs) loaf tin then transfer to an oven pre-heated to 180ºC (350ºF, Gas Mark 4) and bake for about 50 minutes, or until a skewer inserted into the centre emerges cleanly.
Allow to cool for 15 minutes in the tin then turn out onto a wire rack to cool completely.