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.

So close. My dream has always been “banana bred with a coconut” but that looks really good too.