Every time I have over-ripe bananas, I just can’t let them go to waste. I try, but every time I walk past them, they call me to make banana bread. I have my awesome go to recipe that I LOVE and have used for years, but because I get bored easily I have to come up with creative variations. This summer I am on a blackberry kick, and so I thought of pairing blackberry jam with coconut (one of my all time favourite English desserts is jam and coconut sponge). I was too lazy to make a crumb topping, so I sprinkled some brown sugar on top, and they came out so sweet and pretty!

I made a big batch (4 large loaves) because I had so many bananas, (and an empty freezer), but feel free to halve this recipe to make 2.

3 cups over-ripe bananas
4 tsp lemon juice
6 cups flour
3 tsp baking soda
1 tsp salt
3/4 cup butter, softened
3 1/2 cups white sugar
1 cup brown sugar, plus extra for topping
6 large eggs
4 tsp vanilla
3 cups milk 
4 cups coconut
1 cup blackberries
2 cups blackberry jam

Preheat the oven to 275degF.

Beat the bananas in the bowl of an electric mixer, add the lemon juice and set aside.

Add the flour, baking soda and salt to a bowl and set aside.Cream the butter and sugar together. Add the eggs one at a time, then the vanilla.

Alternatively beat in the milk with the flour mixture (ending with milk)

 Add the bananas, vanilla and coconut and stir by hand (the mixing bowl will be very full).
Spray 4 loaf pans with non-stick cooking spray. Divide the batter evenly amongst each pan, then spoon 1/4 cup blackberry jam in each one, and using a knife, swirl the jam around. Sprinkle blackberries on top, then brown sugar on top of the blackberries.
Bake for 1 hour 15 mins.

Place directly into freezer and allow to cool completely.
<3 Sarah