Heat oven to 180C/160C fan/gas 4.
Grease a 900g loaf tin, then line the
base and ends with a long strip of baking
parchment. Stir together 2 tbsp each
of the sugar, flour, nuts and coconut.
Add the butter and rub together to sticky
crumbs. Set aside.
Mash the bananas well, then stir in the
sunflower oil, egg and milk. In a separate
large bowl, mix half of the remaining
sugar, followed by the remaining flour,
nuts and coconut, then the baking
powder and cinnamon.
Whisk the egg white to stiff peaks,
add the final bit of sugar and whisk
again until stiff and shiny. Stir the banana
mixture into the dry ingredients, then
lightly fold in the egg white mixture.
Gently scrape into the tin and scatter
over the crumb mixture.
Bake for 40 mins until a skewer poked
in comes out clean, covering with foil if
the bread starts to go too brown. Cool
in the tin, then remove and thickly slice,
eating with butter, if you like.