𝐈𝐍𝐆𝐑𝐄𝐃𝐈𝐄𝐍𝐓𝐒
Melted butter, to grease
200g (1 1/3 cups) self-raising flour
150g (1 cup) plain flour
150g (2/3 cup) raw sugar
20g (1/4 cup) desiccated coconut
1 teaspoon ground cinnamon
3 eggs
450g mashed banana
160ml (2/3 cup) canola oil
2 teaspoons vanilla essence
125g fresh raspberries
𝐌𝐄𝐓𝐇𝐎𝐃
Step 1
Preheat oven to 150°C. Brush a 7cm-deep, 10 x 20cm (base
measurement) loaf pan with melted butter. Line the base and sides with
non-stick baking paper.
Step 2
Sift the combined flour into a large bowl. Add the sugar, coconut
and cinnamon. Make a well in the centre. Add the eggs, banana, oil and vanilla.
Stir until just combined. Gently fold in the raspberries. Pour into the
prepared pan. Smooth the surface. Bake for 1 1/2 hours or until a skewer
inserted into centre comes out clean. Set aside in pan for 20 minutes to cool
before turning onto a wire rack to cool completely.
Step 3
To make the fig butter, use an electric beater to beat the butter
and icing sugar in a bowl until pale and creamy. Add the jam and beat until
smooth.
Step 4
Cut banana bread into slices and serve with fig butter.
credit: taste