- For the loaf
- 125 g butter
- 180 g brown sugar
- 2 free-range eggs
- 210 g cake flour (1 cup)
- ¼ T bicarbonate of soda
- 100 g desiccated coconut
- 4 ripe bananas, mashed
- 65 ml (¼ cup) maple syrup
- For the icing
- 190 ml (¾ cup) mascarpone
- 6 rashers crispy bacon, crumbled
- toasted coconut shavings, for sprinkling
To make the loaf:
Preheat the oven to 160°C.
Beat together the butter and sugar until light and creamy. Beat in the eggs then sift in the flour and bicarbonate of soda. Mix in the coconut, banana and syrup.
Pour the mixture into a medium-sized loaf pan. Bake for 1 hour or until cooked. Cool and remove from the pan.
To make the icing:
Mix together the mascarpone and bacon. Spread on top of the cake and sprinkle with the coconut shavings.
Cook’s tips: Spread a slice with peanut butter for a new take on the banana and peanutbutter sandwich – perfect with a cup of tea. Leave off the topping if it doesn’t take your fancy – the loaf is just as good on its own.
Per serving: 3308.6kJ, 8.7g protein, 49.2g fat, 88.1g carbs