125g butter, at room temperature
1/4 cup each caster and brown sugar
2 overripe bananas, mashed
1/2 cup sour cream
1 1/2 cups self-raising flour
1 teaspoon cinnamon
1/2 cup moist shredded coconut
1/4 cup chopped pecans
1. Preheat the oven to 160 C. Grease and line a 9 x 18cm medium-size loaf pan. In a large bowl, cream the butter and sugars with hand beaters until light and fluffy. Mix in the eggs one at a time.
2. Use a large spoon to mix in the mashed bananas and sour cream. Sift in the flour, cinnamon and a large pinch of salt. Add the coconut and fold the dry ingredients into the batter.
3. Spoon batter into loaf pan, top with pecans and bake for 1 hr to 1 hr 10 min, or until a skewer comes out clean and bread is golden brown. Allow loaf to cool for 15 min before slicing. Serve the loaf spread with butter and drizzled with honey if desired.