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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 12 |
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I found this recipe in my old Sunset Cook Book of Breads, Twelfth Printing 1973. Toasted coconut enhances this easy-to-make banana tea bread. The flavors really intensify after 3 to 4 days of mellowing. Keep it tightly wrapped to preserve its moisture content. I usually double this recipe to compensate for the wait. Enjoy! Ingredients:
1/3 cup soft butter or 1/3 cup margarine |
2/3 cup sugar |
2 eggs |
3 tablespoons milk |
1 teaspoon lemon juice |
1/2 teaspoon almond extract |
2 cups regular all-purpose flour (sift before measuring) |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 cup mashed ripe banana |
1 cup toasted flaked coconut |
Directions:
1. In a large mixing bowl, cream together butter and sugar.
2. Beat in eggs, one at a time. Stir in milk, lemon juice, and almond extract.
3. Sift flour again into mixing bowl along with baking powder, soda, and salt; mix thoroughly.
4. Stir in bananas; fold in toasted coconut.
5. Pour into a well-greased loaf pan (5 x 9 inches).
6. Bake in a moderate oven 350 degrees for 55 minutes or until a toothpick inserted in the center comes out clean.
7. Cool in pan a few minutes; turn out on wire rack to continue cooling.
8. After the loaf is cool, wrap tightly and let it mellow for several days to enhance the flavor. Worth the wait!
9. Makes one loaf.
10. NOTE: To toast coconut sprinkle on a baking sheet and place in a moderate oven 350°F or under broiler until lightly browned, stirring occasionally.
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