Anzac Hummingbird Loaf
April 26, 2019
"From our weekday newspaper The West Australian. Times are estimated."
- Serving Size: 1 (222 g)
- Calories 483.3
- Total Fat - 24 g
- Saturated Fat - 13.3 g
- Cholesterol - 266.3 mg
- Sodium - 91.7 mg
- Total Carbohydrate - 57.6 g
- Dietary Fiber - 6.2 g
- Sugars - 25.1 g
- Protein - 13.8 g
- Calcium - 67.6 mg
- Iron - 2.9 mg
- Vitamin C - 29.1 mg
- Thiamin - 0.3 mg
Grease a large loaf pan (14cm x 24cm) and line base and sides with baking paper, extending paper 3cm above pan edges.
Melt butter in a small saucepan over low heat and transfer to a medium jug and cool and reserve 2 tablespoons butter.
Sift flour and cinnamon into a large bowl and stir in sugar and coconut.
Add eggs and golden syrup to remaining butter in jug and whisk until combined and then add to flour mixture with banana and pineapple and mix well and spoon into prepared pan and smooth the top.
Combine oats and reserved butter in a small bowl and sprinkle over the top of the loaf.
Cook in a moderate oven (180C) for 45 minutes and then cover lightly with foil to prevent over-browning and cook for a further 25 minutes, or until a skewer inserted into centre comes out clean.
Remove and stand loaf in pan for 30 minutes before Lifting out onto a rack to cool.
Serve loaf warm or cold, cut into slices with softened butter and extra golden syrup.
Tips & Variations
No special items needed.