Growing up in Goodwood, Cape Town, most of our fruit, vegetables and meat produce we received from a friend of my granny whom lived on a farm in the Trawal-district. The most beautiful farm. Once a month my parents would hook the trailer and we would set off to visit them on the farm for the weekend or for holidays. That was the best. Our kids would play and walk between the fruit trees, the vineyards, help milk the cows, ride the horses, or watch my granny, mom and the aunt in her kitchen, busy baking and cooking. Being on the farm is one of my most favourite and memorable childhood memories. Going back at the end of the weekend or holiday, they brought so much fruit, fresh veggies and meat back home, our car and trailer were packed from top to bottom.
One of the aunt and granny’s favourite baking was a Coconut Banana Bread. We all loved it and
would eat it warm out of the oven with a spread of butter on top. I still use the recipe for my granny’s banana bread. There are a lot of different recipes in the world for banana bread, but these two are my favourite.
For my son’s favourite work tea time snack, I pack in Chocolate Chip Banana Bread slices. But this recipe is a bit different from granny’s. There are two hands of chocolate chips in and it uses All-Purpose flour and not Self Raising flour or coconut. Alwyn loves to heat the bread on the grill at a job site, and then with the melted chocolate and warm banana bread flavour in the air, he drinks his coffee and eats his bread.
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