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Banana Coconut Bread
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Ingredients
| 1 | cup | currants | |
| 1/2 | cup | dark rum | |
| 3 | cups | flour, all-purpose | |
| 1 | teaspoon | salt | |
| 1 | teaspoon | baking soda | |
| 1 | teaspoon | baking powder | |
| 2 | teaspoons | cinnamon | |
| 1/2 | teaspoon | nutmeg | grated fresh |
| 2/3 | cup | coconut | sweetened |
| 1/2 | cup | vegetable shortening | vegetable |
| 1 | cup | brown sugar | packed |
| 2 | large | eggs | beaten lightly |
| 1/3 | cup | buttermilk | |
| 1 | cup | 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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Recipe Review
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.
