Coconut, Banana & Vanilla bread
160g butter, softened
100g light muscovado sugar
100g cup ordinary or golden caster sugar
2 medium eggs
2 medium, ripe bananas
1 tsp vanilla paste or extract
75g plain yoghurt
150g desiccated or grated coconut
250g plain flour
2 tsp baking powder
½ tsp bicarbonate of soda
1 tsp allspice or cinnamon
Preheat the oven to 180C. Grease a square or round tin [roughly 8ins square or diameter] and line bottom and sides with greaseproof paper.
Cream the butter and sugar, for about four minutes until fluffy and pale. Gradually add the eggs whisking as you go.
Separately puree the banana and add the vanilla paste and yoghurt. Add the coconut and mix together.
Sift the flour into a bowl and add the baking powder, bicarb spice.
Add 1 and 2 together and mix, then fold in 3 with a metal spoon.
Bake for one hour: or until a knife comes out of the cake clean. Serve with honey and/or crème fraiche.