Kids in the Kitchen- BANANA BLUEBERRY & COCONUT LOAF

PREP 15 min | COOK 1 Hour | SERVES 24

INGREDIENTS

2 1/4 cups (340 grams) wholemeal (wholewheat) flour

2 teaspoons baking powder

1 teaspoon cinnamon, ground

pinch salt

1 cup (170 grams) brown sugar

2/3 cup (170 ml) sour cream

1/2 cup (125 grams) butter

1 teaspoon vanilla extract

3 eggs

3 bananas, mashed (approx. 2 1/4 cups) PLUS 1 banana sliced, to decorate

1 cup (125 grams) blueberries (fresh or frozen)

3/4 cup (70 grams) shredded unsweetened coconut

METHOD: Preheat oven to 170c and line a large loaf tin with baking paper. Set aside. Sift flour, baking powder, salt and cinnamon into a large bowl. Set aside. Using an electric mixer on medium-high speed, beat brown sugar, sour cream and butter in a large bowl until light and fluffy (approx. 4 minutes). Add vanilla and beat for 1 minute. Add eggs, one at a time. Beating well after each addition. Reduce speed to low, add flour mixture and mix until just combined. Add mashed banana, blueberries and coconut and mix until just combined. Pour batter into prepared tin and top with sliced banana. Bake for 1 hour or until a skewer inserted removes cleanly. If your loaf is browning too quickly before cooking through, simply pull the loaf out of the oven, cover with aluminium foil and return to the oven for the remaining cooking time. Allow to loaf to cool for 15 minutes before placing on a wire rack to cool completely.

Enjoy x