Brazil Coconut & Banana Bread

Brazil  Coconut & Banana Bread


A delicious Brazil Nut Bananarama !



Shopping List:

100 ml sunflower oil
140 gr caster sugar
140 gr plain flour
140 ge Brazil nuts, roughly chopped ( Para Noten)
50 gr dessicated coconut
15 gr butter (the rest of the pack is for serving....)
2 large very ripe bananas
1 large egg, plus 1 large egg white, all free range
75 ml milk
1/2 teaspoon baking powder (backing)
1/4 teaspoon ground cinnamon



Preheat your oven to 180C Grease or spray and line a loaf tin.

For the topping:
In a small bowl: Stir together 2 tablespoons each of: the sugar, flour, nuts and coconut. Add the
15 gr butter and rub together to sticky crumbs. Set aside.

Mash the bananas in one of your large bowls and stir in the sunflower oil, egg and milk.  In a seperate large bowl, mix HALF of the remaining sugar, followed by the rest of the flour, nuts and coconut, then the baking powder and cinnamon.

In a clean bowl whisk the egg white to stiff peaks, add the final bit of sugar and whisk again until the mixture is stiff and shiny. Stir the banana mix into the bowl with the dry ingredients, then very lightly fold in the egg white mixture. Pour this mixture into your prepared tin and then sprinkle over the crumb mixture from your small bowl.

Bake the banana bread in your preheated oven for 40-45 minutes or until your cake skewer comes out clean. As with everything cover with alufoil if the cake gets too dark. Cool the bread in the tin, then turn out to cool further on your wire rack.
Like the Orange drizzle cake, slice thick slices. You can serve it with butter or clotted cream.

                                                               "Enjoy"