Last night I had the best night’s sleep I’ve had in months. It rained all night and there’s something so cosy about being tucked up in bed listening to the gentle hum of rain outside. I think that feeling must be genetic too because our baby – who has been somewhat of a night owl for the past few months – slept better than ever too. Ahh.. thank you rain!
So, now to food: and just in time for some weekend baking; I give you a lovely banana and coconut loaf – comfortingly wholesome and the perfect accompaniment for this cold, rainy weather.
Made with spelt flour and a generous helping of coconut, this delicious loaf is perfect for breakfast (preferably in bed) spread with a generous scoop of ricotta and a drizzle of honey, or sliced straight from the oven with a cup of tea for a mid-afternoon pick-me-up. It keeps happily in an airtight container for a few days too, making it the ideal companion to a cosy weekend spent indoors listening to the rain.
Banana & coconut loaf
(makes 1 large loaf)
300g sour cream
1 tsp bicarb soda
2 eggs, lightly beaten
125g unsalted butter, melted
3/4 cup caster sugar
1 cup spelt flour
1 cup desiccated coconut
2 tsp baking powder
2 medium bananas, mashed
2 tbsp brown sugar
2 tbsp coconut flakes
Preheat oven to 160°C and line a large loaf tin with baking parchment.
Combine sour cream and bicarb soda in a medium bowl and set aside for a few minutes whilst you measure out the other ingredients.
Add eggs, melted butter and sugar to the sour cream mixure and stir to combine.
In a large mixing bowl combine flour, coconut and baking powder and mix thoroughly. Add sour cream mixture to dry ingredients and stir gently to combine.
Stir through mashed bananas and pour batter into lined loaf tin, smoothing the top.
Combine brown sugar and coconut flakes in a small bowl and then scatter over the top of the batter in the tin.
Bake for 40-45 mins or until cooked through.
Serve in thick slices warm from the oven, or toasted the next day spread generously with ricotta and honey.