Banana, raspberry and coconut bread

Quick recipe for banana, raspberry and coconut bread.

Desserts and cakes using banana are rare here is Austria. Most probably because the banana is a tropical fruit and there weren't many around when the traditional cake recipes were devised.

I sometimes get an interesting reaction from people when I bring banana muffins or a banana cake to morning tea. As was the case when I handed over this banana, raspberry and coconut bread to my host for as my contribution to afternoon tea by the lake.

But it went down a treat with all the hungry swimmers and I had to leave the leftovers there so the host could eat it for breakfast the next day! 
So it must have been alright.
Great with a cup of tea or coffee, or have it for breakfast - you could even toast it! The bread had the tang of the raspberries and the moistness of the coconut and banana. I also added cinnamon and nutmeg for a subtle hint of spiciness. Add some cold butter for a nice treat.

What you'll need

Makes a loaf with approximately 10 thick slices

150g butter, softened

200g brown sugar

2 eggs, lightly beaten

2 ripe bananas, peeled, roughly mashed 

500g self-raising flour

1 teaspoon baking powder

125ml milk

200g fresh or frozen raspberries or a combination of both

200g coconut flakes

2 teaspoons cinnamon powder

1 teaspoon nutmeg powder

What to do

Preheat the oven to 180 degrees Celsius. Grease and line with baking paper a 30cm x 11cm baking tin. Allow a little overhang with the baking paper so you can easily lift the bread out once it's ready. 

Cream the butter and sugar together with an electric mixer until it is fluffy and pale. 

Add the eggs, one at a time, mixing well between each. Mix in the banana. 

Sift in the flour, baking powder and spices and coconut. Now pour in the milk and stir carefully until just combined. 

Finally, add the raspberries. Stir carefully to combine. 

Pour the mixture into your prepared tin. Smooth the top with a spoon. Place into the oven and bake for 55 minutes. Check to see if it is cooked by placing a skewer into the middle of the loaf. If it comes out clean it is cooked. 

Remove from the oven and cool in the pan for 10 minutes. Using the overhanging baking paper, remove the bread from the pan onto a wire cooling rack. 

Serve warm with some cold butter or chill completely in the fridge for serving the next day. Store in an air-tight container.