Serves 10
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Give your banana bread a tropical twist by popping in some coconut essence and desiccated coconut. While light on the tongue, these additions add a distinguished texture and flavour to the delicious banana bread that will have you wanting more.


  • 1⅓ (200 g) cups self-raising flour
  • 1⅓ (200 g) cups self-raising flour
  • ⅔ cup (150 g) firmly packed light brown sugar
  • ½ cup (40 g) desiccated coconut
  • 1½ cup mashed banana
  • 3 eggs
  • ⅔ cup (160 ml) vegetable oil
  • 1 teaspoon coconut essence
  • ½ cup (25 g) flaked coconut

Preheat oven to 180 C. Grease a 14 cm x 21 cm loaf pan and line base and sides with baking paper, extending the paper 5 cm over sides.


Sift flours into a large bowl. Stir in sugar, desiccated coconut and banana, then combined eggs, oil and essence until just combined. Spread mixture into pan. Sprinkle flaked coconut on top, pressing down lightly.


Bake bread about 1 hour 20 mins. Stand bread in pan 10 mins, then turn, top-side up, onto a wire rack to cool.

You will need about four large overripe bananas for the amount of mashed banana required.


Photo: bauersyndication.com.au / Additional reporting: Cherrie Lim

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