Banana, coconut and sultana loaf

Author: HFG staff

Photographer: HFG staff

Bananas, almonds and coconut all bring sweetness and crunch to this lovely teatime treat.

Serves: 12

Time to make: 40 mins , + cooling

Hands-on time: 10 mins

Ingredients

More weights & measures

⅔ cup sultanasgolden raisinsX, chopped
1 ⅓ cups self-raising flour
¼ cup ground almonds
⅓ cup desiccated coconut
⅓ cup walnuts, roughly chopped
1 teaspoon ground cinnamon
2 teaspoons vanilla extract
2 ripe bananas (approx 200g), mashed
3 eggs, beaten
4 tablespoons no-added-salt-or-sugar peanut butter

Instructions

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1 Heat the oven to 180°C/fan 160°C/gas 4. Line a 20cm long loaf tin with baking paper.

2 In a large bowl, combine the sultanas, flour, ground almonds, coconut, walnuts and cinnamon.

3 In another bowl, mix the vanilla extract, bananas, eggs and peanut butter. Add to the dry ingredients and stir to combine.

4 Spoon the mixture into the prepared loaf tin. Bake for 30 min or until golden on top and a skewer inserted into the middle comes out clean. Cool in the tin before turning out.

Nutrition Info (per serve)

Calories 222cal

Kilojoules 929kJ

Protein 7.3g

Total fat 11.2g

–Saturated fat 2.8g

Carbohydrates 23.7g

–Sugars 10.4g

Dietary fibre 2.7g

Sodium 79mg

Calcium 94mg

Iron 1.4mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

2 comments on Banana, coconut and sultana loaf

Tina Harte February 3, 2024 at 10:16 pm #

No metric measurements even though the metric button is clicked

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- [email protected] March 5, 2024 at 4:57 pm #
  
  Hi Tina, our recipes typically use volume measures, but we’re currently considering introducing weight measures, particularly for baking. Watch this space!
  
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