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Tropical Banana Bread Recipe
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Margarine||1⁄2 Cup (8 tbs), softened|
|Sugar||1 Cup (16 tbs)|
|Ripe bananas||2 Medium, mashed to make 3/4 cup|
|Grated orange peel||2 Teaspoon|
|Dried papaya||1⁄2 Cup (8 tbs), chopped|
|Chopped macadamia nuts||1⁄2 Cup (8 tbs), toasted|
|Flaked coconut||1⁄4 Cup (4 tbs), toasted|
|Orange icing||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 3921 Calories from Fat 1457
% Daily Value*
Total Fat 168 g258.3%
Saturated Fat 40.9 g204.6%
Trans Fat 3.6 g
Cholesterol 423 mg
Sodium 2103.2 mg87.6%
Total Carbohydrates 579 g193%
Dietary Fiber 33.7 g134.8%
Sugars 317.5 g
Protein 50 g100.4%
Vitamin A 90.8% Vitamin C 53.8%
Calcium 91.6% Iron 101.6%
*Based on a 2000 Calorie diet
Beat together margarine and sugar in large bowl until creamy.
Beat in eggs, bananas and orange peel until blended.
Stir in flour mixture, papaya, nuts and coconut until combined.
Spoon evenly into 3 mini loaf pans (5 3/4 X 3 1/2-inch) coated with nonstick cooking spray
Bake at 350°F 45 to 50 minutes or until toothpick inserted in center comes out clean.
If bread begins to get too brown, cover loosely with foil.
Cool in pans 15 minutes.
Remove from pans and cool completely on wire rack.
Drizzle with icing.