** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
Banana Coconut Bread
Date Added:January 04, 2014
Ingredients:
1 Cup Currants 1 Cup Currants soaked 15 minutes in warm water and drained
1/2 Cup Dark Rum 1/2 Cup Dark rum or brandy
3 Cups Flour 3 Cups Flour more as needed to 7 c
1 Teaspoon Salt 1 Teaspoon Salt and pepper to taste
1 Teaspoon Baking Soda 1 Teaspoon Baking soda level - dissol ved in milk
1 Teaspoon Baking Powder 1 Teaspoon Baking powder plus
2 Teaspoons Cinnamon 2 Teaspoons Cinnamon (or more, to taste)
1/2 Teaspoon Nutmeg 1/2 Teaspoon Grated nutmeg
Cup Coconut Cup Sweetened coconut
1/2 Cup Vegetable Shortening 1/2 Cup Vegetable shortening melted and cooled
1 Cup Brown Sugar 1 Cup Packed brown sugar firmly p
1. Heat rum and place in bowl with currants 1 hour.
2. In separate bowl, sift together flour, sal, baking soda, baking powder, cinnamon, nutmeg, and 1/2 cup of the coconut.
3. In a large bowl, cream vegetable shortening and brown sugar till combined.
4. Add eggs and beat well. Stir in buttermilk, banana and currant mixture.
5. Combine well. Add flour mixture and stir till just combined.
6. Spoon batter into greased loaf pan 9"x5"x2 3/4".
7. Sprinkle with remaining coconut and bake in preheated 350 F degree oven 60 to 70 minutes or till don .
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Banana, Butter, Gluten, Natural Sweeteners, Alcohol, Fructose Malabsorption allergies.
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