Nutella and coconut add a rich twist to classic banana bread.


  • 1 1/2 cups plain flour
  • 1 cup self-raising flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon bicarbonate of soda
  • 3/4 cup brown sugar
  • 2 over-ripe bananas, mashed
  • 165ml can coconut milk
  • 1/3 cup golden syrup
  • 1/4 cup extra virgin olive oil
  • 2 eggs, lightly beaten
  • 1/3 cup Nutella (see notes)


  1. Preheat oven to 180C/160C fan-forced. Grease a 7cm-deep, 9cm x 25.5cm loaf pan. Line base and sides with 2 layers of baking paper, extending paper 2cm above edges.
  2. Sift plain flour, self-raising flour, cinnamon and bicarbonate of soda into a large bowl. Add sugar. Stir to combine. Make a well. Add banana, coconut milk, syrup, oil and egg. Mix to combine. Spoon into prepared pan.
  3. Top with spoonfuls of Nutella. Using a butter knife, drag Nutella through the top of the batter to create a marbled effect.
  4. Bake for 1 hour to 1 hour 10 minutes or until a skewer inserted into the centre of loaf comes out clean. Stand in pan for 10 minutes. Turn, top-side up, onto a wire rack lined with baking paper. Cool completely. Serve.