makes
18
prep
40 minutes
cook
40 minutes
difficulty
Mid
makes
18
serves
preparation
40
minutes
cooking
40
minutes
difficulty
Mid
level
Ingredients
- 300 g (2 cups) plain flour
- 1 tsp bicarbonate of soda
- 115 g (½ cup) caster sugar
- 125 g (½ cup) vegetable oil
- 115 g (¼ cup) sour cream
- 1 tsp vanilla extract
- 2 eggs, beaten well
- 250 g (1 cup) mashed overripe banana
- 425 g shredded coconut
Icing
- 250 ml (1 cup) coconut cream
- 200 g white chocolate chopped
- 400 g icing sugar mixture, sifted
- 2 tbsp very soft butter
Resting time 8 hours
Chilling time 15 minutes
Instructions
Preheat the oven to 180°C. Lightly grease and flour the sides of a 15.5 x 28 cm (base measurement) baking tin or dish and line the base with baking paper.
Sift the flour and soda into a bowl then stir in the sugar.
In another bowl, whisk together the oil, sour cream, vanilla extract, eggs and banana and whisk until smooth. Combine with the flour mixture, stirring with a wooden spoon until smooth and combined well. Pour the mixture into the prepared tin and bake for 40 minutes or until a cake tester withdraws clean.
Cool the banana bread in the pan for 10 minutes then turn out onto a wire rack to cool completely. Using a large serrated knife and holding it horizontally, trim a little from the top of the bread so it is an even thickness (it will peak in the middle a little during baking). Cut into 18 even-sized squares and stand 8 hours or overnight on a wire rack, to dry out a little.
To make the icing, combine the coconut cream and white chocolate in a medium-sized bowl. Place the bowl over a saucepan half filled with simmering water - the saucepan should be large enough for the bowl to fit snugly. Heat the mixture for about 8 minutes or until the chocolate is melted - do not allow it to get too hot or the chocolate may seize.
Remove from the heat, stir until smooth then cool to room temperature. Using a whisk, gradually beat in the icing sugar mixture until the mixture is smooth and thick then whisk in the butter. Place the shredded coconut on a large plate.
Working with one piece of banana bread at a time, use a flat-bladed knife to spread icing evenly over all sides of each piece to form a thin coating. Immediately dip the iced bread into the coconut, turning to coat it well. Place on a baking-paper lined tray in the refrigerater to help set the icing. Repeat with the remaining pieces of banana bread.
Lamingtons will keep, stored in an airtight container in a cool, dark place, for up to 3 days.
Photography by Alan Benson, styling by Sarah O'Brien and food preparation by Tina Mcleish.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
