Banana coconut bread

Yield: 8 servings

Measure 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

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.

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