Kiwifruit and Banana Bread - Curtis Stone
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Ingredients
  • 2¼ cups Self-raising flour (340g)
  • 1tsp Cinnamon powder
  • ⅔ cup Brown sugar (120g), or add 15g more sugar if you prefer a sweeter bread
  • ½ cup Desiccated coconut (35g)
  • 2 Eggs (70g each)
  • ½ cup Fresh milk (100g)
  • 60g Butter, melted, cooled
  • 1tsp Vanilla extract
  • 1 Ripe banana (I used 1½ bananas = about 150g)
  • 2 Kiwifruit (170g), peeled
  • 2 Kiwifruit, peeled and slice for topping
Instructions
  1. Preheat oven to 180C. Line a 21cm x 10cm (base measurement about 10 x 5 inch) loaf tin with baking paper. Line the base and 2 long sides with baking paper, allowing the sides to overhang.
  2. Sift the flour and cinnamon powder into a large bowl. Stir in the brown sugar and desiccated coconut. Make a well in the centre.
  3. Whisk the eggs, milk, butter and vanilla in a measuring cup, set aside.
  4. Process the banana and 2 kiwifruit in a food processor or blender until smooth. Add the egg mixture and banana mixture to the flour mixture and fold until just combined.
  5. Pour into the prepared tin. Slice the remaining kiwifruit, and arrange on top. Bake for 1 hour 25 minutes or or until cooked when tested with  a skewer. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Recipe by Anncoo Journal at https://www.anncoojournal.com/kiwifruit-and-banana-bread-curtis-stone/