Post by Loupy on Sept 2, 2013 18:16:45 GMT -7
Toasted Coconut-Banana Bread
From: Get Cooking: www.cooking.com/
Recipe reprinted by permission of Weldon Owen. All rights reserved.
Finely shredded coconut adds a sweet crunch to this moist, flavorful bread. Toast a slice for breakfast or serve it chilled along with a main-dish salad for lunch
Active Time: 10 Minutes
Total Time: 1 Hour 20 Minutes
Yield: Makes 1 loaf
INGREDIENTS
1 3/4 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 beaten eggs
1 cup mashed ripe bananas (2 to 3 medium bananas)
1/3 cup cooking oil
2 tablespoons milk
1 teaspoon vanilla
One 3 1/2-ounce can flaked coconut, toasted (1 1/2 cups)
DIRECTIONS
Grease a 9-by-5-by-3-inch loaf pan; set aside.
In a large mixing bowl stir together flour, sugar, baking powder, baking soda, and salt.
Make a well in the center.
In a medium mixing bowl combine beaten eggs, mashed bananas, oil, milk, and vanilla; mix well.
Add egg mixture to flour mixture; stir just till combined. (The batter should be lumpy.)
Fold in toasted coconut.
Pour batter into prepared loaf pan.
Bake in a preheated 350 degrees F oven for 50 to 60 minutes, or till a toothpick inserted near the center comes out clean.
Cool in pan on a wire rack for 10 minutes.
Remove from pan; cool thoroughly on a wire rack.
Wrap and store overnight before slicing
Nutritional Information
per Serving
Calories: 147
Fat. Total: 7g
Fiber: 1g
Carbohydrates, Total: 20g
Sodium: 101mg
© 1998 - 2013
From: Get Cooking: www.cooking.com/
Recipe reprinted by permission of Weldon Owen. All rights reserved.
Finely shredded coconut adds a sweet crunch to this moist, flavorful bread. Toast a slice for breakfast or serve it chilled along with a main-dish salad for lunch
Active Time: 10 Minutes
Total Time: 1 Hour 20 Minutes
Yield: Makes 1 loaf
INGREDIENTS
1 3/4 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 beaten eggs
1 cup mashed ripe bananas (2 to 3 medium bananas)
1/3 cup cooking oil
2 tablespoons milk
1 teaspoon vanilla
One 3 1/2-ounce can flaked coconut, toasted (1 1/2 cups)
DIRECTIONS
Grease a 9-by-5-by-3-inch loaf pan; set aside.
In a large mixing bowl stir together flour, sugar, baking powder, baking soda, and salt.
Make a well in the center.
In a medium mixing bowl combine beaten eggs, mashed bananas, oil, milk, and vanilla; mix well.
Add egg mixture to flour mixture; stir just till combined. (The batter should be lumpy.)
Fold in toasted coconut.
Pour batter into prepared loaf pan.
Bake in a preheated 350 degrees F oven for 50 to 60 minutes, or till a toothpick inserted near the center comes out clean.
Cool in pan on a wire rack for 10 minutes.
Remove from pan; cool thoroughly on a wire rack.
Wrap and store overnight before slicing
Nutritional Information
per Serving
Calories: 147
Fat. Total: 7g
Fiber: 1g
Carbohydrates, Total: 20g
Sodium: 101mg
© 1998 - 2013
