| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Fruits, Eggs, Dairy |
|
Nuts, Fruits |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter or margarine — |
|
|
Softened |
| 2/3 |
c |
Mild flavored honey |
| 2 |
|
Eggs |
| 2 |
tb |
Milk |
| 1/2 |
ts |
Vanilla |
| 2 |
c |
Flour |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Baking soda |
| 1 |
c |
Flaked coconut — toasted |
| 1 |
c |
Mashed ripe bananas |
| 2 |
ts |
Grated lemon peel |
| 1 |
ts |
Fresh lemon juice |
| 1 |
c |
Chopped walnuts or pecans |
INSTRUCTIONS
To toast coconut: Spread on baking sheet and toast at 350F for 6-7 minutes,
stirring occasionally. Cream butter. Add honey in a fine stream while
beating. Beat in eggs, one at a time. Stir in milk and vanilla. Sift flour
with salt, baking powder, and baking soda. Add coconut and nuts. Mix mashed
bananas, lemon juice and lemon peel. Add dry ingredients alternately with
banana mixture to butter mixture, blending only until all is moistened.
Spoon into a well greased 9. by 5. loaf pan. Bake in 350 F oven for 55
minutes. Allow to cool in pan for 5 minutes on wire rack, then remove from
pan and allow it to cool on a wire rack. This bread slices better as it
ages. It ages and freezes well.
Recipe By : Rosilyn
From: Victor_j_heintz.Wbst128@xerox.Comdate: Fri, 6 Jan 1995 08:46:13 Pst
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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