Baking & Desserts
Banana, Raspberry & Coconut Bread
Prep 25 mins. /Cook 1h 0 mins.
Makes 2 Loaves
Easy
Banana, Raspberry & Coconut Bread
Method
- Preheat oven to 160°C fan forced. Grease and line two 20cm x 11.5cm x 9cm deep (base measurement) loaf tins with butter and baking paper. Set aside.
- Beat the butter and sugar in a large bowl using an electric mixer until pale and creamy. Add the eggs, one at a time, beating between each addition.
- Add banana, buttermilk, and vanilla, and beat on low until just combined.
- Mix in sifted flour combined with bi carb in two batches, then stir in coconut followed by the frozen raspberries. Mix gently until just combined. Spoon evenly into tins. Spread into corners and smooth top.
- Bake both loaves together for about 1 hour or until golden and cooked when tested with a skewer (see tips).
- Remove from the oven and allow to stand for 20 minutes, before turning out onto a wire rack to cool. Wrap one cooled loaf in plastic wrap and freeze up to 2 months.
- Meanwhile, make the maple butter if using.
- Thickly slice bread and serve warm or at room temperature with maple butter and an extra drizzle of maple syrup.
Maple Butter
- Beat butter in a bowl with an electric mixer until pale and fluffy. Add syrup and beat until combined.
More Tips
- Cover the top of tins with an oven tray if overbrowning after 45 minutes.
- Cut second loaf into 3 pieces before wrapping and freezing, so you can defrost in smaller portions.
- If you don’t have two loaf tins, you can cook one loaf and the other batch in paper cases in a muffin pan or in a 20cm round springform pan.
- Instead of Maple Butter, this loaf is also delicious slightly toasted and spread with Western Star Spreadable. Great for kids who don’t usually like breakfast!
IN THIS RECIPE
Chef's Choice Unsalted Cultured Butter
When you really want your pastry and baking to shine, unsalted cultured butter delivers with that sought after creamier fresh tasting butter that is versatile and ensures great results every time. As an unsalted butter, Chef's Choice allows you full control over the seasoning of your dish. Winner of the Champion Butter award at the 2018 Australian Grand Dairy Awards, Western Star Chef’s Choice Unsalted Cultured Butter is a premium quality butter, celebrated for its extra creamy continental taste and texture. Western Star has been Crafting Butter in Victoria since 1926 when the leading butter makers in the Western District came together. Over 95 years later and trusted for generations, Western Star truly is Australia's Favourite
IN THIS RECIPE
Unsalted Butter
This versatile all-rounder gives you control of seasoning in the kitchen. We know that unsalted butter and everyday baking are a perfect match. But you don't have to relegate unsalted butter to only the world of sweet cooking. This pure unsalted butter is perfect for everyday cooking where you want to have control over the seasoning. Expertly crafted from one natural ingredient, Australian cream. Western Star has been Crafting Butter in Victoria since 1926 when the leading butter makers in the Western District came together. Over 95 years later and trusted for generations, Western Star truly is Australia's Favourite.
More Baking & Desserts recipes
Which butter should I use to make sweet pastries?
We recommend Chef's Choice - it's higher fat content and creamier finish makes it ideal for sweet pastries.