Usually when I make this recipe, I use 1/2 dried cranberries and 1/2 dried currants. Buuuut I'm all out of currants. ☹️ So 1/2 cranberries, 1/2 shredded coconut it is!
Bake 30 minutes, rotate left to right, front to back. Bake 20 minutes. Top with more shredded coconut. Bake 10 minutes.
Still cooling so I haven't sliced it yet.
Base recipe: Blackcurrant banana bread:
INGREDIENTS:
3 ripe bananas
60g melted butter (1/4 cup or 1/2 a stick)
150g sugar (2/3 cup)
200g unbleached flour (1 1/4 cups)
1/4 teaspoon salt
1 egg, beaten
1 teaspoon baking soda
150g of fresh or frozen blackcurrants (without defreezing before use) (1 1/2 cups)
PREPARATION:
Preheat oven to 350°F (180°C)
Mash the bananas in a bowl
Add the egg and butter
Put all the dry ingredients together into a fine mesh sieve or sifter and sift into the bowl
Mix well with a wooden spoon
Bake in a buttered loaf pan until a toothpick stuck into the bread comes out clean, 55 to 60 minutes.
Slice and serve.
