Pre-heat your oven to 180C
1 Loaf or 12 Muffins
125 g unsalted butter, at room temperature
1 1/2 cups coconut sugar
2 cups ripe mashed banana *I keep one banana whole to put on the top before baking, but this is optional. I find the bread stays moist for longer in doing this
1 ts pure vanilla extract or 1/4 ts vanilla bean powder
2 cups plain flour (I used spelt wholemeal)
1 ts bi-carb soda
1/2 ts salt
1/2 ts ground cinamon
1/2 ts all spice
1/2 cup of buttermilk * you can substitute this for 1/2 cup of milk with a big squeeze of lemon juice is you dot have buttermilk
1/2 cup of desiccated coconut
Grease and line your muffin or bread loaf tin.
Cream the butter and sugar in your kitchen mixer or electric beater until light and fluffy and pale in colour.
Add in eggs and beat to combine, add banana and vanilla also.
Sift dry ingredients and add to mixture, alternating with butter milk in small batches. Mix until combined but don't over mix as it will not be as moist and fluffy.
Transfer mixture to your prepared tin and sprinkle coconut on top.
Bake in the oven for 35-40 minutes depending on your oven, to test if it's cooked insert a skewer and if it comes out clean you're ready to go!
Cool on a rack and try not to eat it all in one go.......
Muffins are great to freeze to have on hand as a snack, or double the recipe and freeze a loaf for another time.