| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cakes, Breads |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Shortening |
| 3/4 |
c |
Brown sugar |
| 2 |
tb |
White vinegar |
| 3 |
|
Ripe bananas, mashed |
| 3 |
tb |
Water |
| 1 |
tb |
Lime juice |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Ginger powder |
| 3/4 |
c |
Coconut, grated |
| 1 |
ts |
Baking powder |
| 2 |
c |
White flour |
|
|
GLAZE |
| 1/4 |
c |
Brown sugar |
| 1 |
tb |
Oil |
| 1 |
tb |
Rum |
| 3 |
tb |
Lime juice |
INSTRUCTIONS
Beat shortening for a few seconds. Add brown sugar & beat till well
blended & creamy. Stir in vinegar, bananas, water & lime juice. Ensure
that all ingredients are well mixed. Add salt, ginger & grated coconut. Mix
well. Stir in baking powder. Sift flour & beat with a wooden spoon till
well blended & smooth. Transfer into a greased loaf pan & bake at 350F for
1 hour. Let cool for 10 minutes before removing from pan to a wire rack.
Meanwhile, combine brown sugar, oil, rum & lime juice in a snall pot over a
low heat. Stir constantly for 5 minutes until you have a thin syrup. Pour
over the loaf, spreading it with a spatula, let it run over the sides.
Adapted from "Sundays at Moosewood Restaurant Cookbook"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Actions DO speak louder than words. Do Jesus’?”