Coconut Banana Bread

Ingredients (serves 8)

• 1 1/2 cups plain flour
• 1 teaspoon baking powder
• 1 teaspoon bicarbonate of soda
• 1 cup firmly packed brown sugar
• 1 cup desiccated coconut
• 270ml can Ayam coconut cream
• 2 eggs
• 1 cup mashed banana
• 1 teaspoon vanilla extract
• strawberry jam, to serve

Method

1. Preheat oven to 170°C/150°C fan-forced. Lightly grease a 6cm-deep, 10cm x 20cm (base) loaf pan. Line base and sides with baking paper, allowing a 2cm overhang at long ends.
2. Sift flour, baking powder and bicarbonate of soda into a bowl. Add sugar and coconut. Stir to combine. Place coconut cream, eggs, banana and vanilla in a jug. Whisk to combine. Fold into flour mixture. Spoon into prepared pan. Bake for 1 hour to 1 hour 15 minutes or until a skewer inserted in the centre comes out clean.
3. Stand in pan for 10 minutes. Turn out onto a wire rack to cool. Serve with jam.

Notes

• 
  You'll need 2 large ripe bananas for 1 cup mashed banana.