PINEAPPLE, MANGO & COCONUT BANANA BREAD

PINEAPPLE, MANGO &

COCONUT BANANA BREAD

Adapted from Coles Magazine by Rae

Prep 20 mins I Cook 1-1 ¼ hr I Makes 1 Loaf

1 ½ cups (225g) self-raising flour

1 cup (220g) brown sugar

½ cup (40g) shredded coconut

450g can crushed pineapple

½ cup (125ml) buttermilk

150g melted butter

2 large eggs

2 large (or 3 medium) ripe bananas, mashed

400g finely chopped frozen mango

Method

·   Preheat oven to 180°C

·   Mix flour, brown sugar and coconut in a bowl

·   Drain pineapple in a sieve, pressing out liquid

·   Whisk buttermilk, melted butter, eggs and mashed banana in a bowl

·   Add to flour mixture

·   Stir to combine

·   Pour mix into a greased and lined 10cm x 22cm loaf pan

·   Smooth the surface

·   Bake at 180°C for 1-1 ¼ hours or until a skewer inserted in the centre comes out clean

·   Cool in the pan for 5 mins, then turn onto a wire rack to cool completely

Three productive vegetable gardens in Bundagen, 22 May 2014

Almost thirty people enjoyed a brilliant afternoon at Bundagen in May.

We gathered at the entrance to Bundagen so that we could drive in convoy to the three gardens that we had been invited to visit.

One of our hosts, Shunyam, made us very welcome to her  beautiful garden

The solar drier well-placed for maximum sun

The young coconut palm aroused a lot of interest 

Methods of protecting our plants are always of great interest to our group
and we were impressed by those we saw at Bundagen

The intriguing Buddha's Hand

Shankari explains her market garden