Matt Sinclair's Banana Bread

Matt Sinclair's Banana Bread

Cooking time


1- Preheat oven to 170C. Grease a 10x20 loaf pan. Sprinkle with extra shredded coconut and coat base and sides evenly.

2- Combine flour, bi-carb soda and coconut in a large bowl.

3- Combine eggs, Cobram Estate Light Extra Virgin Olive Oil, brown sugar and mashed banana and brown sugar in a small bowl. Add to flour mixture and gently stir until combined. Mixture should be quite thick and lumpy.

4- Pour into bread pan. Gently knock any air out of mixture by hitting the bottom of the pan with your hand, or on kitchen bench. Add sliced banana, lengthways to garnish.

5- Bake for 1 hour, or until cake skewer test is clean. Transfer to wire rack and allow to cool.

Recipe from Matt Sinclair, The Cook's Pantry

Ingredients Chevron Icon

3 large ripe bananas, roughly, mashed

1 banana, sliced lengthways, extra

1 cup Cobram Estate Light Extra Virgin Olive Oil

2 cups self-raising flour

1 tsp. Bi-Carb soda

¾ cup desiccated coconut,

1 ½ cups brown sugar

2 eggs, lightly whisked

¼ cup desiccated coconut, extra

Pinch of Salt