Charlotte loves banana bread and one of the things she did to fill in the 12 weeks she was waiting to start the new school year when we moved to HK was to create her own recipe (yes; this is my idea of home schooling – science, maths, research and following a procedure ). In the process the original recipe from Nana was forgotten and we have had many variations along the way. I thought it would be nice to see if the original was as good as the memories of cooking with Nana.


120g butter
½ cup of milk
2 eggs
2 large bananas
1 cup brown sugar
1 teaspoon vanilla
2 cups self-raising flour
1 cup desiccated coconut
Pinch of salt

¼ cup brown sugar
¼ cup plain flour
Good pinch cinnamon
30g butter, cubed


Pre heat oven to 180c. Line a 30cm loaf tin with baking paper.

Place chunks of banana into the bowl of an electric mixer and beat until smooth.

Melt the butter over gentle heat, and add the milk to the pan, then pour into the bowl of your mixer. Combine with banana. Add the eggs, brown sugar and vanilla to the mixture and beat in well. Add the flour, coconut and salt; beat for a final time. Pour into the loaf tin.

To make the topping place the sugar, flour and cinnamon in a small bowl and work the butter in with your fingertips. When you have a crumbly texture, sprinkle evenly over the cake mixture.

Bake for 40 – 50 minutes, until firm.

NB from Charlotte: Eat it as soon as it cools and if there is any left toast it for breakfast.