Banana Bread with Chocolate and Coconut

Start by preheating the oven to 170°C/340°F.

Get out a loaf tin, and line it with baking parchment. A 2-pound tin should fit but I didn’t have that so I used a bigger one. It worked out fine.

Melt the butter. I did it in the microwave, but you can also do it in a saucepan. Let it cool a bit.

Peel the bananas and mash ‘em up real good. I think it’s easier to do this on a big plate, rather than in a bowl. But it’s your choice.

Beat sugar and melted butter together.

Then beat in the mashed bananas and eggs.

Combine the flour, baking powder and baking soda, and fold it into that sloppy-looking mess you have.

Add chocolate and coconut, and mix it really well.

Pour and scrape it into your tin. Smooth the top, or do like me: I just banged the tin a couple of times on the table.

Bake for 45-50 minutes. I baked mine for 50 minutes. Check to see if it’s ready. If ready, take it out, and leave it for 10 minutes.

After 10 minutes, take it out of the tin (just the tin, not the baking parchment). Leave it on a cooling rack, and try to control yourself from eating it right away.