Having enough spare time to bake is a rarity for me but when this is the case, healthy, quick and easy recipes are definitely preferable, so upon stumbling across this beautiful banana bread tutorial I just had to give it a go! Perfect for those who don't have a particularly sweet tooth, as it could easily be classed as a savoury loaf, and also ideal if you have overripe fruit that needs eating. It's very moist and rather unusual in texture, but the desiccated coconut contrasts with this and gives a crunchy topping - I love to serve mine with fresh raspberries, but I bet it'd be divine smothered in nutella! Keep reading below for all the baking details...
Ingredients: 1 cup fat-free vanilla yoghurt, 2 tablespoons honey, 2 eggs, 2 cups self-raising flour, 1/2 teaspoon of bicarbonate of soda, 1 cup brown sugar, 1 1/2 cups mashed banana, 1 cup frozen bananas, 1 cup shredded coconut.
Recipe: Preheat your oven to 180 degrees and grease a large baking tin with melted butter and greaseproof paper.
Combine the flour, bicarbonate of soda and sugar in a large bowl, then whisk the yoghurt, honey and eggs together in a jug and add this with the pre-mashed banana to the flour mixture.
Stir in the raspberries then whisk everything together until smooth.
Bake for 45 minutes then dust the shredded coconut over the loaf before putting back in the oven for 30 minutes.
Remove from the oven and leave on a wire rack to cool before cutting into slices and serving with fresh fruit or anything else you desire! Make sure to eat the loaf within four days.
I'd love to know whether you attempt this recipe yourself, and please tag me in any instagram posts so I can have a nosey!