Banana Bread with Coconut and Toasted Nuts

This started life as the Magnolia Bakery banana bread recipe, but Alison at the much-missed Yellow Door Bakery in Dundee adapted it and made it her own. It stores brilliantly – if you’re not eating it on the day you make it, take it out of the tin, peel off any greaseproof paper and wrap it in clean paper and cling film. It’ll keep in a cake tin for five to seven days or can be frozen. You can also make 12 muffins instead of the loaf if you prefer.