Tropical banana quick bread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ---for 1 1/2 pound loaf--- | ||
| ⅓ | cup | Sweetened flaked dried coconut |
| ⅓ | cup | Milk |
| 1 | large | Egg |
| 3 | tablespoons | Butter or margarine |
| ½ | cup | Ripe banana; mashed |
| 1½ | cup | All-purpose flour |
| ¾ | teaspoon | Baking powder |
| ¼ | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| ½ | cup | Sugar |
| ⅓ | cup | Dried papaya; diced |
| 2 | pounds | Loaf: |
| ½ | cup | Sweetened flaked dried coconut |
| ½ | cup | Milk |
| 1 | large | Egg |
| ¼ | cup | Butter or margarine |
| ¾ | cup | Ripe banana; mashed |
| 2 | cups | All-purpose flour |
| 1 | teaspoon | Baking powder |
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| ¾ | cup | Sugar |
| ½ | cup | Dried papaya; diced |
Directions
1. Toast coconut in an 8 to 9 inch frying pan over medium heat, stirring.
2. Add ingredients to bread machine pan according to manufacturer's directions, adding coconut last.
3. Select quick-bread cycle.
4. Remove baked loaf from pan at once. Cool on a rack at least 15 minutes before slicing. Serve hot, warm, or cool.
NOTES : Sunset Magazine, March 1998 Posted to MC-Recipe Digest by "Chateau Stripmine" <chateaustripmin@...> on Feb 15, 1998