Ingredients
-
3/4
-
1/3
-
2
-
1
-
1/2
-
2
-
2
-
1/2
-
1/4
-
1
-
-
-
-
-
Directions
Banana-Coconut Bread, Adapted from Dave DeWitt and Mary Jane Wilan’s book ‘ Callaloo, Calypso and Carnival: The Cuisines of Trinidad and Tobago’ This easy-to-make, versatile bread can be served as soon as it is cool enough to slice for sandwiches, as a sweet with coffee, or even as a dessert It is good just plain, or it can be embellished with cream cheese or butter It freezes well , Made this today, followed exact directions and it was dry and all I could taste was the baking powder The recipe calls for 2 tsp baking powder, my standyby banana bread recipe calls for 1/2 tsp , It was very dry, and I only cooked it 20 minutes I didn’t want to throw it out with all the good ingredients, so I poured some water on top the finished result It absorbed into it quickly, and now tastes moist 🙂
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Steps
|
1
Done
|
Preheat the Oven to 350 Degrees. |
|
2
Done
|
Mix the Sugar, Butter and Eggs Together and Then Beat the Mixture Until Light and Fluffy. Add the Mashed Bananas and Coconut and Stir. |
|
3
Done
|
Sift the Flour With the Baking Powder, Salt, and Soda. Stir This Into the Other Mixture, String Until Smooth. Add the Nuts If Desired and Stir Again. |
|
4
Done
|
Pour the Batter Into a Greased 9 by 5 by 3 Inch Loaf Pan. Bake in a 350 Degree Oven For 60 to 70 Minutes or Until the Loaf Tests Done. |
