Banana coconut bread
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Currants |
| ½ | cup | Dark Rum |
| 3 | cups | Flour |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Baking soda |
| 1 | teaspoon | Baking powder |
| 2 | teaspoons | Cinnamon |
| ½ | teaspoon | Grated nutmeg |
| ⅔ | cup | Sweetened coconut |
| ½ | cup | Vegetable shortening |
| 1 | cup | Packed brown sugar |
| 2 | eaches | Eggs beaten lightly |
| ⅓ | cup | Buttermilk |
| 1 | cup | Mashed ripe banana |
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 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"x2¾". Sprinkle with remaining coconut and bake in preheated 350 F degree oven 60 to 70 minutes or till don . Makes 1 loaf.