Michele Cranston’s Coconut & Banana Bread


Whip up this guaranteed crowd-pleaser this weekend

Photo courtesy of Michele Cranston


Michele says… Many years ago I worked in a café where this bread was one of the favourite breakfast items on the menu. I’ve played with the recipe ever since. Back then it was served toasted with sliced banana, but because I often find myself with a couple  of overripe bananas in need of a good baking, I’ve popped them into  the bread instead.

The recipe was originally baked as little cakes, so if your children love the flavour of this bread, you could also make lunchbox muffins by spooning the batter into small muffin cases and baking them for about 15 minutes, or until cooked through.


Coconut & Banana Bread

Serves 8-10


100 g (2 cups) shredded coconut

250 ml (1 cup) buttermilk

2 ripe bananas, mashed

100 g unsalted butter, melted

2 teaspoons ground cinnamon

1/2 teaspoon ground cardamom

1 large free-range egg, lightly beaten

110 g (1/2 cup) sugar

225 g (2 cups) self-raising flour, sifted


Preheat the oven to 180°C. Lightly grease a 9 x 20 cm (31/2x 8 inch) loaf (bar) tin and line the base and sides with baking paper.

Put the coconut in a large bowl and pour in the buttermilk. Stir to combine and then leave to sit for 10 minutes. Add the remaining ingredients to the bowl and stir well to combine.

Spoon the batter into the prepared tin and bake for 1 hour, or until a skewer inserted into the centre of the bread comes out clean. Allow the bread to cool a little in the tin before turning out onto a serving plate. Serve warm or toasted with butter.

This is an excerpt from Michele Cranston’s
A Simple Table, available here.

A Simple Table CVR-1




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