banana breadThis is my go-to recipe for when we have a bazillion browning bananas in the fruit bowl.

2 1/2 cups of self-raising flour (I use wholemeal if I want to make a slightly healthier version.)
1 cup desiccated coconut
1 1/4 cups of brown sugar
1/2 teaspoon bicarb of soda
1 cup of mashed banana*
1/2 cup coconut oil
1/2 cup milk
* sometimes I’ll do 1/2 cup of mashed banana and 1/2 cup of grated pear
** sometimes I also throw in a handful of brown flaxseeds

Preheat the oven to 180 degrees celsius.
Make sure your coconut oil is liquefied.
(If not, I sit my jar of coconut oil in a bowl of hot water whilst prepping.)
Line and grease a 11 x 21cm loaf tin with baking paper.
(It also works well in a 20 x 20cm tin.)
Place all the dry ingredients together in a bowl and combine.
Make a well in the centre.
Whisk all of your wet ingredients together.
(Sometimes if I am super lazy, I just put all the wet ingredients together in the blender.)
Pour the wet ingredients into the well.
Gently mix with a wooden spoon until just combined.
Spoon into prepared pan and smooth the top.
Bake in preheated oven for 1 hour. (Or until skewer inserted comes out clean.)
Leave to cool in tin for 5 minutes, then transfer to a wire rack.
Serve warm or toasted. Yummy with butter and honey.
I find that it keeps in a sealed container for up to 4 days.

What happens to all the brown bananas at your place?