PREPARATION: 10 minutes
COOKING: 20 - 30 minutes
100g (1 and 1/2 cups) shredded coconut
250ml (1 cup) buttermilk
2 ripe bananas, mashed
100g nuttelex spread
2 tsp ground cinnamon
1/2 tsp ground cardamom
1large free-range egg, lightly beaten
225g (1 and 1/2 cups) wholemeal self-raising flour
Preheat the oven to 180°C.
Lightly grease a 12-pan muffin tray.
Put the coconut in a large bowl and pour in the buttermilk. Stir to combine and then leave to sit for 10 minutes.
Add the remaining ingredients to the bowl and stir well to combine.
Spoon the batter into the muffin tray for about 20 minutes, or until a skewer inserted into the centre of the bread comes out clean.
Allow the bread to cool for atleast 2 hours in the muffin tray before turning out onto a serving plate. Serve warm.
Joyce Haddad, Director of A Dietitian's Mission, is an Adelaide based Dietitian/Nutritionist and Master Personal Trainer with a passion for health and wellbeing. ADM aims to help the public make informed and realistic nutritional choices and ensure everyone has a healthy relationship with their body and with food.