With a super-moist and incredibly soft crumb using our famous organic coconut whipping cream, this is the perfect banana bread recipe to try during this stay at home period!
Preheat oven to 160C fan forced (or 180C). Grease and line loaf pan (15cm x 25cm) baking paper
Beat sugar and butter with electric mix until light and fluffy. Beat in eggs, one at a time until combined then add banana and coconut whipping cream. Sift in dry ingredients, and fold until combine using a wooden spoon. Stir in walnuts.
Spread mixture into the pan and bake for 50 minutes until golden brown.
Let cake sit for 5 minutes in pan before transferring to a cooling rack.