Title: Banana Coconut BreadYield: 8Ingredients:
1 cup Currants 1/2 cups Dark rum 3 cups Flour 1 teaspoon Salt 1 teaspoon Baking soda 1 teaspoon Baking powder 2 teaspoons Cinnamon 1/2 teaspoons Grated nutmeg 2/3 cups Sweetened coconut 1/2 cups Vegetable shortening 1 cup Packed brown sugar 2 Eggs; beaten lightly 1/3 cups Buttermilk 1 cup Mashed ripe banana
Date: Sat, 16 Mar 1996 07:54:43 -0500From: Wendy Lockman Heat rum and place in bowl with currants 1 hour. In separate bowl, sifttogether flour, salt, baking soda, baking powder, cinnamon, nutmeg, and 1/2cup of the coconut. In a large bowl, cream vegetable shortening and brownsugar till combined. Add eggs and beat well. Stir in buttermilk, banana andcurrant mixture. Combine well. Add flour mixture and stir till justcombined. Spoon batter into greased loaf pan 9"x5"x2 3/4". Sprinkle withremaining coconut and bake in preheated 350 F degree oven 60 to 70 minutesor till done. Makes 1 loaf.MM-RECIPES@IDISCOVER.NETMEAL-MASTER RECIPES LIST SERVERMM-RECIPES DIGEST V3 #77From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,http://www.erols.com/hosey.