Banana Coconut Bread
Yield
8 servingsPrep
60 minCook
60 minReady
120 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
currants
|
|
| ½ | cup |
dark rum
|
* |
| 3 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
baking powder
|
|
| 2 | teaspoons |
cinnamon
|
|
| ½ | teaspoon |
nutmeg
grated fresh |
|
| ⅔ | cup |
coconut
sweetened |
*
|
| ½ | cup |
vegetable shortening
vegetable |
*
|
| 1 | cup |
brown sugar
packed |
*
|
| 2 | large |
eggs
beaten lightly |
|
| ⅓ | cup |
buttermilk
|
|
| 1 | cup |
bananas
mashed ripe |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
currants
|
|
| 118 | ml |
dark rum
|
* |
| 7.1E+2 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
baking powder
|
|
| 1E+1 | ml |
cinnamon
|
|
| 2.5 | ml |
nutmeg
grated fresh |
|
| 158 | ml |
coconut
sweetened |
*
|
| 118 | ml |
vegetable shortening
vegetable |
*
|
| 237 | ml |
brown sugar
packed |
*
|
| 2 | large |
eggs
beaten lightly |
|
| 79 | ml |
buttermilk
|
|
| 237 | ml |
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 ½ cup of the coconut. In a large bowl, cream vegetable shortening and brown sugar until combined. Add eggs and beat well. Stir in buttermilk, banana and currant mixture. Combine well. Add flour mixture and stir until just combined.
Spoon batter into greased loaf pan 9"x5"x2¾ inch. Sprinkle with remaining coconut and bake in preheated 350℉ (180℃) degree oven 60 to 70 minutes or until done. Makes 1 loaf.
