Banana coconut bread

Banana coconut bread

Ingredients/Components

• eggs - 2 item
• vanilla - 1 tsp
• salt - 3/4 tsp
• soda - 1 tsp
• firmly packed brown sugar - 1 c
• unsifted all-purpose flour - 2 c
• soft butter or margarine - 1/2 c
• unsweetened shredded coconut - 1 c
• vinegar mixed with 1 Tbsp - 1 tsp
• mashed ripe bananas 3 or 4

How to make banana coconut bread:

Stir together flour, soda and salt until thoroughly blended. In a large bowl, beat butter and sugar together until creamy. Add eggs, one at a time, beating well after each addition. Beat in vinegar mixture, vanilla and bananas. Gradually stir in flour mixture just until blended; stir in coconut. Pour batter into a greased and floured-dusted 9 x 5-inch loaf pan. Bake in a 350° oven for 1 hour and 15 minutes until bread begins to pull away from sides of pan and a wooden skewer inserted in center comes out clean. Let cool in pan 10 minutes, then turn out on a rack to cool completely. Wrap and store for 1 day before slicing. Makes 1 loaf. Good slightly toasted. You can buy unsweetened coconut where health foods are sold.

Recipe categories: Breads, Quick breads, Coconut.