Ingredients
- 370 grams self-rising flour (sifted)
- 150 grams caster sugar (raw)
- 100 grams desiccated coconut
- 80 grams unsalted butter (melted and cooled)
- 350 ml milk
- 1 vanilla pod (seeds only)
- 1 large egg (lightly beaten)
- 2 whole bananas (medium ripe bananas, mashed)
- 200 grams frozen raspberries
How to Make
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Step 1: Preheat oven to 180C and line loaf tin with baking paper and set aside.
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Step 2: In a clean bowl mix together flour, sugar and coconut.
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Step 3: In a clean just whisk together melted butter, milk, vanilla, egg and mashed bananas and then pour wet mix into dry ingredients and fold together until all combined but NOTE do not over-mix.
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Step 4: Fold in a 150 grams raspberries until just combined and pour mix into tin, spreading evenly.
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Step 5: Sprinkle top with remaining 50 grams raspberries and pop into the oven band bake for 1 hour or until skewer comes out clean.
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Step 6: Remove from oven and allow to stand for 5 to 10 minutes before serving slices with lashings of butter and a cuppa.
We hope you enjoy this recipe!
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