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Pre-heat the oven to 175°C (Gas Mark 3) and line a medium loaf tin with baking paper.
In a large bowl whisk together the yogurt, eggs, mashed bananas, vanilla, maple syrup and oil.
In another bowl sift the flour, baking soda and cinnamon then stir in the sugar and coconut.
Pour the wet ingredients into the dry and gently mix together until just combined. Spoon into the lined loaf pan and sprinkle with extra tablespoon of coconut and bake for 50-55 minutes or until golden and a skewer is removed cleanly. Allow to cool before slicing.
Serve with butter or toast left-over slices and serve warm with yogurt and a drizzle of honey.
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