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02 March 2012

A Queenslanders’ Banana & Coconut Bread

I spent my high school some of university years living in North Queensland. Growing up in the tropics was wonderful, it was hot all year round, and REALLY hot in summer with 99% humidity and vibrant tropical storms and cyclones a regular occurrence. There is fantastic Magnetic Island, a short ferry ride for the weekend or daytrip; hiking in rainforest and swimming in waterfalls of Paluma and Crystal Creek; eating locally caught fish & chips on the Strand and of course getting out to our gorgeous Great Barrier Reef. You certainly became used to the sweaty days and balmy nights and looking back, it was such an inspiring and carefree place to spend those formative years. I have many friends still there who I think of often (it’s a short 3000km away from Melbourne). Banana’s, mangoes and sugarcane are the main farming produce there and on a lucky day you’d often pick up unwanted boxes of mangoes on the side of the road as there would be just too much stock. So, to my fellow Queenslanders, here’s a recipe just for you. A tropical delight, like all those years in the Ville. This 6 step easy recipe makes 2 hearty loaves of delicious banana bread. We always end up devouring one while warm with a dollop of yogurt, and then slice up the second and freezing in pieces to take to work for morning tea. (Allow to completely cool, or leave in pan overnight and slice next day). And if you are not a Queenslander, that’s ok, I’ll forgive you. I hope you enjoy too and it reminds you of your last sweaty holiday in the tropics :)

Prep time: approx. 15 min. cooking time: about 60 min

Kitchen stuff needed: 1 large mixing bowl, 1 medium mixing bowl, 1 fork, 2 loaf tins, baking paper

Ingredients from the garden:
Handful of raspberries and/or blueberries

Other Ingredients
2 Cup self-raising flour
1 cup wholemeal self-raising flour
1 tsp. baking powder
4 bananas’ mashed, (the softer, the better)
¼ cup fruit juice (apple/orange/tropical... you choose)
200gm shredded coconut
4 eggs
300ml sunflower oil

Let’s do it:
1.  Turn the oven on to 200 degrees c.
2.  In a large bowl add the flours, baking powder, sugar, coconut and mashed banana. Give it a good stir.
3.  In a separate bowl, whisk eggs, oil and juice.
4.  Combine the eggy juice mix to the flour and mix together with a fork
5.  Pop in lined baking loaf tins and add raspberries to top.
6.  Bake for 1 hour.. too easy.

Enjoy with a large glass of chilled Central Tablelands NSW Savingnon Blanc.

Soundtrack for a lazy, hot & humid days: Fight for your Mind by Ben Harper


  1. Love the photo of the cute cheeky grin! These loaves look fantastic and a perfect morning tea. It's been way too long since our last sweaty holiday and high time we organised one :)

    1. thanks Anna! they are perfect morning/arvo tea loaf. And yes, Miss Cheeky grin certainly lives up to that name, she picked off most of those raspberries during my little photo shoot! We are heading to Bali over Easter to get our sweatiness on :)

  2. Those look great and the recipe looks nice and easy too! I have 4 bananas in the freezer waiting to go into smoothies, they may go ok if I let them defrost a bit? That would be next weeks school snacks sorted! Thanks!

    1. Yep, let the banana's defrost and give them a good mash, they'll be fine. I also made this recipe yesterday and only had 1 banana and chopped up a few apples, added some cinnamon and choc chips. Its the best recipe for freestyling the ingredients to whatever you can find...