Like most banana breads, it’s easy to throw together: you can whip up the batter in twenty minutes, and then just let the oven do its work. Enjoy warm out of the oven or toasted for breakfast the next day.


  • 1 cup self raising wholemeal flour
  • 1/2 cup self raising all purpose flour (White flour)
  • 1/2 teaspoon salt
  • 1-1/2 teaspoons baking powder
  • 100 gram unsalted butter, melted
  • 1/2 cup plus caster sugar
  • 2 large eggs, well beaten
  • 1 cup very ripe bananas, mashed with a fork until smooth (from about 2-3 bananas)
  • 1 teaspoon vanilla extract
  • 1/3 cup shredded unsweetened coconut
  • 1/4 cup pecans, walnuts chopped


  1. Preheat the oven to 350 F. Grease a 9 x 5-inch loaf pan.
  2. In a medium bowl, whisk together the flours, salt, and baking powder.
  3. In the bowl mix the melted butter and sugar until just combined. Beat in the eggs, bananas and vanilla. Add the flour mixture to the bowl and mix on low speed until just combined. Do not over-mix.
  4. Gently stir in the coconut and walnuts (the batter will look lumpy). Pour the batter into the prepared loaf pan and bake for 50-55 minutes, until a tester inserted into the center is relatively clean (tester should not be totally dry; the bananas keep it moist) and the top is golden brown.
  5. Do not overcook. Let the loaf cool in the pan for about ten minutes, then turn out onto rack.