Key’s family has their main Christmas celebration on Christmas Eve. So ever since Key and I have been together, I’m so lucky to have been welcomed to their Christmas celebration and then we head off to my mum and dad’s place for their family Christmas on Christmas Day. We both end up getting two full Christmas Days each year! We call Christmas at Key’s ‘Christmas 1’ and then we back it up with ‘Christmas 2’ at mum and dad’s. That means two full days of delicious food, being spoilt rotten and lots of Christmas cheer.
The main meal of the day at Christmas 1 is normally around lunchtime. Key’s family put on a delicious buffet style spread of food including Key’s mum’s amazing baked ham. There are always delicious side salads and desserts, including Key’s mum’s Pavlova. Let me tell you something about Key’s mum’s pav (I don’t think even she knows this) but I have always hated Pavlova and I still won’t eat anybody else’s, other than hers. I don’t know what it is, but I dislike every other Pavlova in the world, unless it’s made by Key’s mum in which case I absolutely love it. I cannot explain this at all, but let me assure you it’s delicious.
Christmas 2 at mum and dad’s focuses on a main meal later in the day so we normally have prawns and Dad’s delicious ham and eggs on the BBQ for a mid-morning brunch with a buffet style main meal a bit later in the afternoon. Sometimes we have a seafood heavy meal, other years it’s more traditional, but either way it’s always delicious and mum always makes the most delicious sides and salads.
At both celebrations, everyone comes together to contribute meals, perhaps a turkey, a side, a salad or a dessert. Key and I are very thankful to be a part of both celebrations. Thank you to both of our families for not only feeding us this year at Christmas time, but also putting us up for the time we are visiting. Love you all lots and can’t wait to see you all.
I can’t wait to share with you some photos from both days, but in the meantime, this week I’ll be sharing some recipe ideas for your Christmas day celebrations.
Because the main meal at Christmas 2 is normally later in the day, we often have a brunch mid-morning. In past years, I’ve made a banana bread similar to this one to contribute.
This banana bread has some coconut elements added for a great flavour. It’s easy to make and if prepared the day before, it only seems to improve the day after. Served with coffee or tea, this makes for a delicious Christmas morning breakfast.
This recipe was adapted from a recipe written down for me by a lovely lady that I used to work with. Sorry, I don’t know the original source.
So…there are totally some walnuts in this picture, but I decided not to use them in the recipe as I didn’t think it needed them. And, I forgot the yogurt in this pic. My bad.
You want ripe and spotty bananas for this. Fun fact: the peel on a banana gets thinner as it releases water and nutrients into the fruit as a natural way to make it easier to peel and eat when it’s riper, therefore increasing the chance of the seeds being spread.
I used some unsweetened coconut flakes for this. You could sub desiccated coconut instead, but use less as it’s much finer and will spread throughout the cake more easily.
Give those bananas a good mash with a fork. It doesn’t have to be super smooth, some small chunks will give the cake a great texture.
I used natural yogurt for this, but Greek yogurt would also be great. I’ve also made this banana bread before using the same amount of sour cream instead of yogurt and that also produced great results.
It’s a really easy batter to mix together. Basically mix your wet, then your dry ingredients.
Because the cake needs quite a long bake, you may want to turn the tin halfway through the cooking time to get a more even bake. I honestly never know if I should put a loaf tin into the oven vertically or horizontally, but either way, I say turn it 180 degrees half way through the cooking time.
Because this is quite a dense and heavy loaf, it needs a nice long rest in the tin before even attempting to turn it out or cut into it. Rest it in the tin on a rack for 30 minutes and then turn it out and cut into it carefully with a serrated bread knife to eat it warm, or let it cool completely.
As is the case with many banana breads, this one is delicious on the same day you’ve made it, but it gets even better the day after. By all means eat it on the day you make it, but if not, cover it well and then be amazed at how tasty it is over the course of the next few days.
Banana Bread with Coconut
Ingredients – Makes 1 loaf
- 3 ripe bananas
- ¼ cup of vegetable oil or olive oil
- ¼ cup of coconut oil
- ¼ cup of raw or normal honey
- 2 eggs, lightly beaten
- 1/3 cup of natural or Greek yogurt
- 2/3 cup of brown sugar
- 1½ cups of self raising flour
- 2/3 cup of coconut flakes
- Preheat the oven to 180°C and grease and flour a 22cm x 7.5 cm loaf tin.
- In a large mixing bowl, mash the bananas with a fork and then mix in both oils, honey, the eggs and yogurt.
- Once that’s well combined, gently mix in the flour, sugar and coconut flakes.
- Pour into the prepared loaf tin and bake in the oven for 45-50 minutes or until a skewer inserted into the cake, comes out clean.
- Let cool in the tin for at least 30 minutes before turning out onto a cake rack to cool further.
- The banana bread can be eaten warm or at room temperature and should be sliced with a serrated bread knife.
- The bread keeps well on the bench for at least 2 days if covered tightly.