Kiwifruit and Banana Bread



  • 2 ¼ cups self-raising flour
  • 1 teaspoon ground cinnamon
  • ⅔ cup brown sugar
  • ½ cup desiccated coconut
  • 2 eggs
  • ½ cup milk
  • 60g butter, melted, cooled
  • 1 teaspoon vanilla essence
  • 1 large ripe banana, peeled
  • 5 kiwifruit, peeled


  1. Preheat oven to 180C or 160C fan-forced. Grease a 21cm x 10cm (base measurement) loaf tin. Line the base and 2 long sides with baking paper, allowing the sides to overhang.
  2. Sift the flour and cinnamon into a large bowl. Stir in the sugar and coconut. Make a well in the centre. Whisk the eggs, milk, butter and vanilla in a jug. Process the banana and 3 kiwifruit in a food processor or blender until smooth. Add the egg mixture and banana mixture to the flour mixture and fold until just combined.
  3. Pour into the prepared tin. Slice the remaining kiwifruit, and arrange on top. Bake for 45 mins or until just firm when touched lightly in the centre. Cool in the tin for 5 mins, then transfer to a wire rack to cool completely.