The school year has started back again for another year. I have to say I hated going back to school each year, the nerves of wondering if your friends would still like you, had things changed terribly since I was last at school, would I know anyone in my classes, embarking on the pressures of a new school year... ergh!

My fears were soon put to rest upon returning to school and finding things weren't going to be as bad as I had conjured up in my mind. My friends were still there and yes I think they still did like me, I knew people in my classes and not much had really changed in the last few months while we were on holidays... pure relief!

My only favourite bit was buying all my new school supplies and covering and decorating my school books. I have a bit of a fetish for notebooks and office supplies - I just love walking up and down the aisle of the local office works! Yeah you can call be strange... that's OK! I'm sure I did at school! ;-)

If your struggling to know what baked goods to make for your kids then I have the best ever Banana Bread recipe for you to make. It is SO very moreish and the cake does not require to be iced, a simple spread of butter will do the trick or just by itself it perfectly fine as well. It freezes exceptionally well and by making a double batch you will have one as a back up in the fridge for when visitors drop by.

Best Ever Banana Bread

{Print Recipe}

Ingredients:

Wet:

2 medium banana’s, mashed

1 cup coconut milk

1 egg, lightly beaten

1 tsp vanilla essence

Dry:

1 ½ cup SR Flour

1 cup desiccated coconut

1 cup castor sugar

Method:

Pre-heat oven to 160 degrees and line a medium sized loaf tin.

Combine all dry ingredients in one mixing bowl, set aside. In a separate bowl mash banana’s and add the remaining wet ingredients to banana mixture. Stir until combined and add to dry mixture and gently stir through until combined.

Place mixture into loaf pan and cook for 45 min or until golden brown and a skewer comes out clean when placed into cake. Let it cool in pan for 5 minutes and remove from pan to cool on cake rack.

Serve warm by itself or with butter.