Banana Coconut Bread

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120 min. Prep: 60 min. Cook: 60 min.
218 calories/serving (approx.)
8 servings suggest servings

Ingredients

1cup currants
1/2cup dark rum
3cups flour, all-purpose
1teaspoon salt
1teaspoon baking soda
1teaspoon baking powder
2teaspoons cinnamon
1/2teaspoon nutmeg grated fresh
2/3cup coconut sweetened
1/2cup vegetable shortening vegetable
1cup brown sugar packed
2large eggs beaten lightly
1/3cup buttermilk
1cup bananas mashed ripe

Directions

Heat rum and place in bowl with currants 1 hour. In separate bowl, sift together flour, sal, baking soda, baking powder, cinnamon, nutmeg, and 1/2 cup of the coconut. In a large bowl, cream vegetable shortening and brown sugar till combined. Add eggs and beat well. Stir in buttermilk, banana and currant mixture. Combine well. Add flour mixture and stir till just combined.

Spoon batter into greased loaf pan 9"x5"x2 3/4". Sprinkle with remaining coconut and bake in preheated 350 F degree oven 60 to 70 minutes or till don . Makes 1 loaf.

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Luxley

Michelle's Best Snickerdoodle

This recipe is excellent!! Your sister has good taste. I know recipes are passed along all the time without knowing the origin, however I do know where this one originated. This recipe comes from Betty Crocker cookbook copyright 1969. My son now 28 and I made this recipe all the time while he was growing up. A wonderful recipe to do with children.