Delightfully simple recipe for banana bread with a lime and coconut topping
190g castor sugar
1 tsp vanilla extract
2 large eggs
280g self-raising cake flour
1/2 tsp salt
3 tbs buttermilk
4 bananas, very ripe
For the banana bread topping:
3 tbs icing sugar (USA = confectioner’s sugar)
3 tbs ordinary sugar
3 tbs water
Whip the castor sugar and butter together until creamy and light in colour. Whip in the eggs and vanilla. Sift in the flour and salt and mix well. Mash the bananas (a fork works well) and add to the batter with the buttermilk. A final stir and it’s ready for the oven.
Pour batter into a small lined bread tin and bake at 180 degrees Celsius for one hour. Insert a knife. If it comes out clean, it’s ready. Remove from oven and allow to cool. (I like this banana bread most on day three, so I tend to place it in an airtight container for a day or two before I attack it.)
For the topping, boil 3 tbs sugar and 3 tbs water until the sugar has dissolved. Zest the lime and boil zest in this sugar syrup for 2-3 minutes. Remove zest and set aside.
Mix 3 tbs icing sugar with the juice of the lime. Drizzle over the banana bread and top with the candied lime zest and fresh coconut shavings.
Alternately, leave the topping off and enjoy it the old-fashioned way spread with butter.
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