Banana Bread Lamingtons

Serves: 24
Prep: 30 mins
Cooking time: 35 minutes

Ingredients
2 ⅔ cups self-raising flour
1 tsp ground cinnamon
¾ cup brown sugar
3 large ripe Cavendish bananas, coarsely mashed
125g butter, melted
3 eggs, lightly beaten
¾ cup milk
4 cups desiccated coconut

Chocolate Icing:
6 cups icing sugar mixture
1 cup cocoa powder
1 ½ cups boiling water

Method
Preheat oven 180°C fan forced. Grease and line a 4cm deep; 18 x 29.5cm (base) slab pan. Sift flour and cinnamon together into a large bowl. Stir in sugar.
Combine banana, butter, eggs and milk in a jug, then pour into flour mixture. Stir gently until just combined. Spoon into pan, smooth the top. Bake for 30-35 minutes, until cooked and a skewer inserted into the centre comes out clean. Cool in the pan for 15 minutes. Lift onto a wire rack to cool completely.
Trim the edges then cut into 24 x 4cm squares.
For the chocolate icing, sift the icing sugar and cocoa powder into a medium bowl. Add the water and stir until smooth.
Dip 1 piece of banana bread at a time into the warm icing to coat. Allow excess to drip back into the bowl. Roll in the coconut. Place onto a tray to set.
Repeat with the remaining banana bread, icing and coconut.

Tip:
Banana bread lamingtons freeze really well. Once set, place into an airtight container in a single layer and freeze for up to 3 weeks. You can pop a frozen one into your kid's lunchbox, and by morning tea it will be thawed.