Preheat oven 180°C fan forced. Grease and line 6cm deep, 10cm x 21cm (base) loaf pan.
Sift the flour and cinnamon into a bowl. Stir in the sugar and coconut. Add the eggs, coconut milk and mashed banana. Stir gently to combine. Spoon the into the loaf pan and smooth the surface.
Cut the extra banana into three lengthways and place on top of the banana bread mx. Sprinkle with extra sugar. Bake for 1 hour 20 minutes or until a skewer inserted into centre comes out clean. Stand in the cake pan 15 minutes in pan before lifting onto a wire rack.
Slice and serve warm or at room temperature. It is also delicious served toasted (in a sandwich press) spread with nut butter.
TipYou will need 2 cups coarsely mashed Havana™ Banana’s.
TipNot dairy intolerant, serve toasted spread with butter, ricotta or cream cheese.
TipBanana bread with freeze up to 3 months whole or sliced.