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Banana, Coconut and Mango Tea Bread


90g butter, cut into small pieces, plus extra for greasing
225g self-raising flour
45g desiccated coconut, plus extra for sprinkling
90g caster sugar
115g sun-dried mango, chopped
2 small ripe bananas
1 egg, beaten
125 ml milk

Preheat the oven to 180C (gas mark 4, 350F). Butter and base-line a 2 lb loaf tin. Sift the flour into a bowl and mix in the coconut. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and mango. Mash the bananas and add to the bowl along with the egg and milk. Mix to a soft consistency. Spoon into the prepared tin and smooth the top. Sprinkle with coconut and bake for 1 hour until golden brown and firm to the touch. Cool in the tin for 10 minutes, then turn out and cool on a wire rack. Serve cut into slices.

* makes 12 slices




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.