3 bananas
3 eggs
175 ml rapeseed oil
270 g Dansukker Cane Sugar
270 g plain flour
2 tsp baking powder
3/4 tsp salt
1 tsp cinnamon
1 tsp Dansukker Vanilla Sugar
35 g desiccated coconut
55 g chopped walnuts
1 1/2 tbsp poppy seeds

For the tin
oil
coconut

Topping
1 banana
coconut
poppy seeds
Dansukker Dark Syrup

Heat the oven to 180°C.

Blend together the banana, egg and oil and add the sugar.

Combine the flour, baking powder, salt, cinnamon, vanilla sugar and coconut in a mixing bowl and fold them into the mixture.

Chop the nuts and fold into the mixture. Finally, add the poppy seeds and stir into a smooth batter.

Grease a 1.5 litre bread tin with rapeseed oil and sprinkle with coconut. Pour in the batter.

Split the banana lengthwise and place on top of the batter. Sprinkle with coconut, poppy seeds and dark syrup.

Bake at the bottom of the oven for 40-50 minutes. If the bread darkens too much, cover with foil.

Remove the banana bread and allow to cool in the tin for 10 minutes. Invert on a wire rack and let it cool completely.