ANZAC HUMMINGBIRD LOAF

TUD here is the recipe you wanted. It was in a New Idea magazine and honestly, it is delicious.

It serves 8, Cooks in 1 hour, 10 mins

ANZAC HUMMINGBIRD LOAF

Ingredients

150g unsalted butter, chopped
2 cups self-raising flour sifted
1 tsp ground cinnamon
1/2 cup brown sugar, firmly packed
1/2 cup desiccated coconut
2 eggs, lightly beaten
1/4 cup golden syrup, plus extra to serve
1 cup mashed banana (255g) (I used 2 medium bananas)
440g can crushed pineapple in juice, drained
1/3 cup traditional rolled oats

Method

Grease a large loaf pan (14cm x 24cm). Line base and sides with baking paper, extending paper 3cm above pan edges.

Melt butter in a small saucepan over low heat. Transfer to a medium jug. Cool.
Reserve 2 tablespoons of the butter and keep aside.

Sift flour and cinnamon into a large bowl. Stir in sugar and coconut.

Add eggs and golden syrup to remaining butter in jug. Whisk until combined. Add to flour mixture with banana and pineapple. Mix well. Spoon into prepared pan. Smooth the top.

Combine the oats and reserved butter that we set aside in a small bowl. Sprinkle over the top of the loaf.

Cook in a moderate oven (180c) for 45 minutes.

After 45 minutes then cover lightly with foil to prevent over-browning. Cook for a further 25 minutes, or until a skewer inserted ino centre comes out clean.
Remove.
Stand loaf in pan for 30 minutes. Life out onto a rack to cool.

Serve loaf warm or cold, cut into slices and serve with softened butter and extra golden syrup if you want.