No two of these cakes are ever the same. Sometimes I use dark chocolate instead of the white, but this combination is my dad’s favourite. I often change it up by adding in some chopped walnuts, or using the mix to make individual muffins with a gorgeous frosting on top.
Serves: 8 people
INGREDIENTS
To finish
01 Heat the oven to 140C (160C non-fan) and grease and line a 450g loaf tin with parchment paper.
02 In a large bowl, mash the peeled bananas with a fork. Add the soft butter, sugar, flour, bicarbonate of soda, baking powder, ground cinnamon, egg and yoghurt. Using an electric whisk, beat until all the ingredients are well combined.
03 Fold in the desiccated coconut. Using a sharp knife, chop the white chocolate into small irregular pieces. Fold this into the mix.
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04 Pour the batter into the lined loaf tin and bake in the oven for 50-60 minutes, or until a skewer comes out clean when inserted.
05 Leave to cool for a few minutes before turning out onto a cooling rack to cool fully.
06 Place the flaked coconut into a cold frying pan and gently turn the heat to low, toasting the coconut until slightly golden. Keep the pan moving and keep an eye on it, as the flakes can brown quickly
07 Once the loaf has cooled completely, decorate the top with a line of dried sliced banana, then sprinkle over the toasted coconut flakes and grate some dark chocolate over the top.
Food styling: Steffi Knowles Dellner
Prop styling: Tamsin Weston; Getty
