A breakfast-table staple in Jamaica, this banana bread is made by mashing spotty, overripe bananas into a buttery batter. Coconut and cinnamon keep the crumb moist while the top turns lightly crisp in the oven.
Mash the very ripe bananas well with a fork and mix with the melted butter, brown sugar and eggs until smooth.
Sift the flour, baking powder, cinnamon and salt into the banana mixture a little at a time, then fold in the grated coconut for a lump-free batter.
Pour the batter into a greased loaf tin and bake in an oven preheated to 170°C for 60 minutes, until a skewer comes out clean.
Let the loaf rest in the tin for 15 minutes, then cool completely on a wire rack; slicing it warm makes it fall apart.
Do not slice the loaf while warm — the crumb stays sticky and the slices fall apart. Allergens: contains wheat (gluten), milk and dairy, egg.
The riper and more brown-speckled the bananas, the sweeter and moister the loaf turns out; if your bananas are still greenish, add an extra teaspoon of sugar.
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