Coconut and Date Banana Bread

  • cooking time
    45 m
  • calories per serve
    384 cal
  • serves
    8
2 cups (300g)
self raising flour
1/3 cup (75g)
brown sugar
1/2 cup (40g)
shredded cocnut
1/2 cup (70g)
chopped dates
2
eggs
185 ml (can)
NESTLÉ CARNATION Light & Creamy Evaporated Milk
1 1/2 cups
mashed banana
1 cup (240g)
ricotta cheese
1 tbsp
honey
1 tbsp
margarine
2 medium (400g)
bananas sliced
1 tbsp
brown sugar
ENERGY
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
SUGARS
(g)
SODIUM
(mg)
DIETARY FIBRE
(g)
CALCIUM
(mg)
Average Quantity
per Serving:
188 g
1605
11.5
10
6.2
60.7
33.7
374
4.3
Average Quantity
per:
100 g
854
6
5
3
32
18
199
2
0

Method

  1. preheat oven to 180ºc/160ºc fan forced. grease and line a 20 x 10 cm loaf pan.

  2. combine flour, sugar, coconut and dates in a large bowl. pour over combined eggs and NESTLÉ CARNATION light & creamy evaporated milk and banana. mix well; pour into prepared pan. bake 45 minutes or until an inserted skewer comes out clean.

  3. combine ricotta and honey. set aside. melt margarine in a frying pan over medium heat; add bananas and sugar, cook 1-2 minutes per side or until golden.

  4. slice 4 pieces of bread. toast. serve with ricotta and bananas.

  5. can be frozen if desired. also, 2 large (460g) overripe bananas yields 1 cup mashed banana.

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