Nigella's Coconut and Cherry Banana Bread

I'm not too keen on recipes using desiccated coconut as I'm not a fan of desiccated coconut.  But as usual, I don't mind trying out the recipe.  Who knows maybe it tastes wonderful.

What really prompted me to try this recipe was that I received this sentimental cookbook entitled 'Kitchen' by Nigella Lawson as it's a gift from a few of my friends from work.  The gift resulted from my milestone achievement in reaching quite a long service with the Company (err..I'm not gonna reveal how many years I've been with the Company cos then you'll guess how old I am! lol).

This cake is full of texture.  I'm not joking.  It's really full of texture.  And I'm surprised with so much texture, it's not dry at all.  It's very soft and moist.  In one word, GOOD!  But having said this, I'm still not a fan of desiccated coconut in any bakes!

I was experimenting this recipe as I wanted to bake something for my friends who gave me this book.  Probably I'll try the Red Velvet soon and decide between these two.  Or maybe I should try the Devil's Food Cake too..or the Cheesecake..hmmm..oh well, we'll see.

Here's the recipe who those who love texture in their cakes.

125g soft unsalted butter
4 small-medium bananas (approx 500g with skin on)
150g caster sugar (I reduced to 120g)
2 eggs
175g plain flour
2 tsp baking powder
1/2 tsp bos
100g dried cherries
100g desiccated coconut

1. Pre-heat oven to 170dC. Put a loaf liner into your tin or line the bottom with baking parchment and grease the sides.
2. Melt butter in saucepan, take it off heat.  Peel and mash bananas in another bowl.
3. Beat sugar into the cooled butter, then beat in mashed bananas and the eggs. Fold in the flour, baking powder and bicarb. Finally, add the dried cherries and coconut.
4. Fold well so that everything is incorporated, then pour and scrape into the lined loaf tin and smooth the top.
5. Bake for 50 mins or till done.  Leave in tin for 10mins then carefully slip the cake out of tin on wire rack to cool.