I've made several quick breads and muffins from this book, and they are all easy to make and very good! Recipes include photos for each bread. I have also made recipes from the companion book, 501 Cookies.
This bread had a sponge texture and all the nuts were pushed to the top while baking.
Makes 1 loaf.
2 cups Bisquick mix
1/4 cup granulated sugar
1 teaspoon cinnamon
1 cup flaked coconut
3/4 cup chopped pecans
2 large eggs, beaten
3 TB melted margarine
1 1/2 cups milk
Position the rack in the center of the oven and preheat to 350 degrees F. Lightly grease and flour a loaf pan.
In a large bowl, blend together the Bisquick, sugar, cinnamon, coconut, and pecans. Add the eggs, butter, and milk all at one time. Stir mixture until smooth.
Scrape the batter into the prepared pan and bake 45-50 minutes, or until a cake tester or toothpick inserted into the center of the bread comes out clean and the top is golden.
501 Muffins: Plus Biscuits, Doughnuts, Popovers, Fritters, Scones and Other Quick Bread, Gregg R. Gillespie, 2009
Showing posts with label coconut. Show all posts
Showing posts with label coconut. Show all posts
Saturday, May 19, 2012
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
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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