- 100ml sunflower oil, plus extra for greasing
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
- 140g caster sugar
- 140g plain flour
- 140g Brazil nut, roughly chopped
- 50g desiccated coconut
- 1 tbsp butter, diced, plus extra to serve
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 large, very ripe bananas - with black skins is ideal (about 175g peeled weight)
Probably the best known, most popular tropical fruit, their name probably derives from the…
- 1 large egg, plus 1 large egg white
- 5 tbsp milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- ½ tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- ¼ tsp ground cinnamon
Heat oven to 180C/160C fan/gas 4. Grease a 900g loaf tin, then line the base and ends with a long strip of baking parchment. Stir together 2 tbsp each of the sugar, flour, nuts and coconut. Add the butter and rub together to sticky crumbs. Set aside.
Mash the bananas well, then stir in the sunflower oil, egg and milk. In a separate large bowl, mix half of the remaining sugar, followed by the remaining flour, nuts and coconut, then the baking powder and cinnamon.
Whisk the egg white to stiff peaks, add the final bit of sugar and whisk again until stiff and shiny. Stir the banana mixture into the dry ingredients, then lightly fold in the egg white mixture. Gently scrape into the tin and scatter over the crumb mixture.
Bake for 40 mins until a skewer poked in comes out clean, covering with foil if the bread starts to go too brown. Cool in the tin, then remove and thickly slice, eating with butter, if you like.