INGREDIENTS

INSTRUCTIONS

1 Dissolve yeast and sugar in warm water; let stand 5 minutes.
2 Combine banana and next 4 ingredients in a blender; process until smooth,
and set aside.
3 Combine 2 cups flour and salt in a large bowl; stir well. Add yeast
mixture and banana mixture, stirring until well-blended. Add 2-3/4 cups
flour, stirring to form a soft dough.
4 Turn the dough out onto a lightly floured surface; knead until smooth and
elastic (about 8 minutes). Add enough of the remaining flour, 1 tablespoon
at a time, to prevent the dough from sticking to hands.
5 Place dough in a large bowl coated with cooking spray, turning to coat
top. Cover and let rise in a warm place (85 degrees), free from drafts,
1-1/2 hours or until doubled in bulk. Punch dough down; turn out onto a
lightly floured surface, and let rest for 5 minutes. Form the dough into
1-1/2-inch balls (about 30 balls) on a lightly floured surface. Layer balls
in a 10-inch tube pan coated with cooking spray; set aside.
6 Combine the cream of coconut and 2 tablespoons juice in a bowl; stir
well. Pour 3 tablespoons juice mixture over dough, and set remaining juice
mixture aside. Cover dough, and let rise 1-1/2 hours or until doubled in
bulk.
7 Uncover dough, and bake at 350 degrees for 30 minutes or until loaf
sounds hollow when tapped. Let cool in pan 20 minutes. Remove from pan;
place on a wire rack. Stir powdered sugar into remaining juice mixture;
drizzle over top of warm bread. Yield: 1 loaf, 26 servings.
CALORIES 154 (13% from fat); PROTEIN 3.7g; FAT 2.2g (sat 0.9g, mono 0.5g,
poly 0.5g); CARB 30g; FIBER 0.3g; CHOL 0mg; IRON 1.4mg; SODIUM 101mg; CALC
9mg
From Cooking Light, Nov/Dec 1994, page 138.
Posted to MM-Recipes Digest V4 #318 by Julie Bertholf
<jewel1@ix.netcom.com> on Dec 07, 1997

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