Soft, Moist and Eggless Banana Bread with Coconut Flakes and Cranberry
'Pre-heat the oven at 180 degrees Celsius for 10-12 minutes. Line a 8" loaf tin with parchment paper.
Sieve the all purpose flour, baking soda, baking powder and salt together aside.
In a bowl, cream together the softened butter and brown sugar until its light and fluffy. It should take about 3-5 minutes. Add in the Greek yogurt and beat for another 1-2 minutes.
Puree the Bananas (over ripe bananas are best for making banana breads). Add the pureed bananas into the wet mixture. Add the vanilla extract and mix well.
Add the flour mix in small batches alternating with milk into the wet ingredients. Lightly fold in the dry ingredients with the wet mix such that its lightly folded in.
Add in the dried Coconut Flakes and half of the dried cranberry into the batter.
Pour in the batter into the pre-lined Loaf tin and and top it with the remaining half qty the dried cranberry.
Bake the Coconut Cranberry Banana Bread in the pre-heated oven at 180 degrees for 40-45 minutes. I would recommend to set the oven timer for around 35 minutes and do the skewer test and then bake till it comes out clean.
Once baked, let it cool completely and the cut the bread into slices and serve.