Banana bread with coconut

Lots of extra over-ripe bananas!

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2/3 cup butter (~150 g)

1/3 cup white sugar

1 cup brown sugar

grated lemon rind from 1 lemon

4 eggs

2.5 cups ripe banana (~4 large)

3.5 cups plain flour

5 tsp baking powder

1 tsp salt

1 tsp cinnamon

1 cup desiccated coconut


Cream the butter and sugar, then add the eggs and lemon rind and mix well.  Add the banana and mix well again. Mix together the flour, baking powder, salt and cinnamon.  Add the dry ingredients slowly to the rest, mixing just enough but not too much.  Fold in the coconut.  Pour the mixture into a greased baking dish (~9″ square) and bake for about 1 h at 170 C (340 F).  I find that covering the dish about half way into the cooking prevents over-browning of the top.  Let cool slightly, and then remove from the pan and cool on a wire rack.  Slightly toasted slices, spread with butter, yum!

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