Banana-coconut bread

Ingredients for 1 servings:

• 250 g wheat flour
• 50 g wholemeal spelt flour
• 50 g desiccated coconut
• ½ cube of yeast
• 2 tsp, leveled baking powder
• 50 g brown sugar
• 1 pinch of salt
• 160 g coconut milk, creamy
• 200 ml carbonated mineral water
• 30 g butter
• 2 m.-sized banana(s)
• Fat for the mold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

sweet bread

Combine both types of flour, desiccated coconut, crumbled yeast, baking powder, sugar, and salt. Combine the coconut milk with the mineral water and heat. Melt the butter in this mixture. Add the liquid to the flour mixture and stir well. Mash a banana and stir it into the batter. Halve a banana lengthwise. Pour half of the batter into a greased venison loin dish, lightly press the banana halves into the batter, and cover with the remaining batter. Cover with cling film and a warm cloth and let stand in a warm place for 15 minutes. Preheat the oven to 200°C. Place an ovenproof dish filled with boiling water on the floor of the oven. Bake the bread on the middle rack for 35 minutes.