Brazil & banana bread

Brazil & banana bread

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(14 ratings)

Prep: 30 mins Cook: 45 mins - 55 mins

Easy

Cuts into 12 slices
Often overlooked, these nuts deserve their turn in the spotlight - bake into a squidgy, soft loaf cake with fruit and coconut

Nutrition and extra info

  • Freezable

Nutrition: per slice

  • kcal299
  • fat21g
  • saturates6g
  • carbs24g
  • sugars16g
  • fibre2g
  • protein4g
  • salt0.1g
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Ingredients

  • 100ml sunflower oil, plus extra for greasing
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 140g caster sugar
  • 140g plain flour
  • 140g Brazil nut, roughly chopped
  • 50g desiccated coconut
  • 1 tbsp butter, diced, plus extra to serve
    Butter

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 2 large, very ripe bananas - with black skins is ideal (about 175g peeled weight)
    Banana

    Banana

    bah-nah-nah

    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

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • ½ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • ¼ tsp ground cinnamon

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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Comments, questions and tips

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vivaves
11th Feb, 2013
2.05
well, this looks nice. so I tried it. A total faff to make, for a fairly ordinary cake, I'm afraid to say. You need not one, not two, not three, but FOUR mixing bowls to make this cake. I don't know why I bothered! I have excellent (and far more straightforward) recipes for banana loaf, usually with walnuts, so next time if I want Brazil nuts in I'll use one of those recipes instead, and substitute the nuts. Sorry, Good Food, generally I really rate your recipes but this one is really not worth the effort.

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