Sunday, January 24, 2010

Caribbean Banana & Coconut Loaf

I didn't add the coconut, but will do the next time around. The loaf was very good, even without the coconut.

2 cups all-purpose flour
2 teaspoons baking powder
pinch of salt
2 eggs
1/2 teaspoon pure vanilla extract
1 stick butter
1/2 cup sugar
3 tablespoons milk
3 tablespoons honey
3 very ripe bananas, mashed
2/3 cup dried coconut

Preheat oven to 350 degrees F. Line and grease a 2-pound loaf pan. Sift the flour with the baking powder and salt. Whisk the eggs with the vanilla extract until they are pale and thick.

Cream the butter with the sugar until light and fluffy. Fold in the flour mixture alternately with the whisked eggs, milk, and honey, then gently fold in the mashed bananas and coconut.

Spoon the mixture into the prepared pan and smooth the surface. Bake for 1 hour, or until a skewer inserted in the cake comes out clean. Cool in the pan for 5 minutes, then invert on a wire rack to cool completely.

The Farmers' Market Guide to Fruit, Jenni Fleetwood, 2001

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