Toasted Coconut-Banana Bread Recipe
Ingredients
| Flaked coconut | 1 Cup (16 tbs) | |
| Butter | 1⁄3 Cup (5.33 tbs) | |
| Sugar | 2⁄3 Cup (10.67 tbs) | |
| Eggs | 2 | |
| Milk | 3 Tablespoon | |
| Almond extract | 1⁄2 Teaspoon | |
| Vanilla | 1⁄4 Teaspoon | |
| All purpose flour | 2 Cup (32 tbs) | |
| Baking powder | 1 Teaspoon | |
| Soda | 1⁄2 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Bananas | 1 Cup (16 tbs), mashed | |
| Sugar | 2 Tablespoon | |
| Flaked coconut | 1⁄4 Cup (4 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 3164 Calories from Fat 1238
% Daily Value*
Total Fat 144 g221.5%
Saturated Fat 103.9 g519.5%
Trans Fat 0 g
Cholesterol 588.7 mg196.2%
Sodium 2260.7 mg94.2%
Total Carbohydrates 435 g145.1%
Dietary Fiber 29.9 g119.7%
Sugars 202.8 g
Protein 50 g100.5%
Vitamin A 51% Vitamin C 35.3%
Calcium 56.9% Iron 100.9%
*Based on a 2000 Calorie diet
Directions
Grease a loaf pan, 9 X 5 X 3 inches.
Spread 1 cup coconut on large flat pan.
Put in oven and heat until golden, shaking the pan occasionally.
Cool.
Combine butter, 2/3 cup sugar and eggs and beat until fluffy.
Stir in milk, almond extract and vanilla.
Sift flour, baking powder, soda and salt together and add to first mixture alternately with mashed bananas.
Fold in toasted coconut.
Spoon into prepared pan.
Combine 2 tbsp.
sugar and 1/4 cup coconut and sprinkle over batter.
Bake about 50 minutes or until a toothpick stuck in centre comes out clean.
Turn out on rack to cool and wrap in aluminum foil to store.
Chef
