Banana and Coconut Loaf

Do you have bananas that go brown because no-one else seems to want to eat them once they start to change colour. I find a big banana cake doesn’t get eaten here and sometimes I want something a bit different to muffins.
This is a nice loaf with coconut and can be made like a cake with icing or sliced like a loaf.

Banana and Coconut Loaf

2 large eggs
60gr of butter
2/3 cup soft brown sugar
2 large ripe bananas (mashed)
1 ½ cups self raising flour
1/3 cup desiccated coconut.

Topping:
1 cup icing sugar
4 tsp lemon juice
25gr butter
3 Tblsp desiccated coconut

Soften the butter and then beat with the brown sugar until smooth.
Add the eggs and beat again until smooth.
I often add a couple of tablespoons of the measured flour to go in the cake etc, to stop it from curdling.
Beat in the mashed banana until smooth.
Sift over the flour and then fold in with the coconut.
Spoon the mixture into a greased and lined loaf tin and level the surface.
Bake for 40 minutes or until a warm skewer inserted comes out clean at 180ºC.
Turn out onto a rack and leave to cool completely.
Topping:
Blend together the softened butter, lemon juice and enough icing sugar to make a spreadable icing and add the coconut. Spread over loaf.

You can omit the icing and cut the loaf into slices and butter them.
It can also be sliced and toasted after a few days if it has not been eaten and started to get a bit hard.