About this recipe:My grandmother came up with this recipe to use up some larger than life marrow that came from her garden. You can use courgette if you haven't any marrow. Also a nice way to use up those leftover bananas!
250g plain flour
125g wholemeal flour
1 teaspoon salt
1 teaspoon bicarbonate of soda
1 1/2 teaspoons baking powder
1 tablespoon ground cinnamon
1/2 teaspoon nutmeg
2 ripe bananas, mashed
120ml vegetable oil
8 tablespoons unsweetened apple sauce
220g dark brown soft sugar
200g caster sugar
2 teaspoons vanilla extract
320g grated courgette
120g chopped walnuts
8 tablespoons desiccated coconut
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Preheat an oven to 170 C / Gas 3. Grease and flour two 900g loaf tins.
Whisk the plain flour, wholemeal flour, salt, bicarb, baking powder, cinnamon and nutmeg together in a bowl. Beat the bananas, eggs, vegetable oil, apple sauce, dark brown soft sugar, caster sugar and vanilla together in a separate large bowl. Stir the flour mixture into the wet mixture. Fold the marrow, walnuts and coconut into the batter until evenly combined. Pour into the prepared tins.
Bake in the preheated oven until a skewer inserted into the centre comes out clean, 40 to 50 minutes. Cool in the tins for 25 minutes before removing to cool completely on a wire rack.
Beautifully moist and tasty. I used less sugar (200g of soft brown and 175g of caster) and a bit more marrow (about 350g of peeled marrow including its seeds). Sultanas replaced the nuts because I have nut haters in the family. - 08 Oct 2010