This Jamaican breakfast favorite is made by mashing overripe bananas and mixing them into a buttery batter. Shredded coconut and cinnamon add flavor; the inside stays moist while the top turns lightly crisp in the oven.
Mash the very ripe bananas thoroughly with a fork. Mix with the melted butter, brown sugar, and eggs until smooth.
Sift the flour, baking powder, cinnamon, and salt. Gradually add them to the banana mixture, then fold in the shredded coconut to make a smooth batter.
Pour the batter into a greased rectangular loaf pan. Bake in an oven preheated to 170°C / 340°F for 60 minutes, until a toothpick inserted in the center comes out clean.
Let the loaf cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely. Slicing it while hot will cause it to fall apart.
Do not slice the loaf before it has cooled; the inside will be sticky and the slices will fall apart. Allergen: Contains wheat (gluten), dairy, and egg.
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