Banana Coconut Tea Bread Best Recipes

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BANANA COCONUT TEA BREAD

2011-04-25



Banana Coconut Tea Bread image

I found this recipe in my old Sunset Cook Book of Breads, Twelfth Printing 1973. Toasted coconut enhances this easy-to-make banana tea bread. The flavors really intensify after 3 to 4 days of mellowing. Keep it tightly wrapped to preserve its moisture content. I usually double this recipe to compensate for the wait. Enjoy!

Provided by Linda Joyce

Categories     Quick Breads

Time 1h15m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 12

Ingredients:

  • 1/3 cup soft butter or 1/3 cup margarine
  • 2/3 cup sugar
  • 2 eggs
  • 3 tablespoons milk
  • 1 teaspoon lemon juice
  • 1/2 teaspoon almond extract
  • 2 cups regular all-purpose flour (sift before measuring)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup mashed ripe banana
  • 1 cup toasted flaked coconut

Steps:

  • In a large mixing bowl, cream together butter and sugar.
  • Beat in eggs, one at a time. Stir in milk, lemon juice, and almond extract.
  • Sift flour again into mixing bowl along with baking powder, soda, and salt; mix thoroughly.
  • Stir in bananas; fold in toasted coconut.
  • Pour into a well-greased loaf pan (5 x 9 inches).
  • Bake in a moderate oven 350 degrees for 55 minutes or until a toothpick inserted in the center comes out clean.
  • Cool in pan a few minutes; turn out on wire rack to continue cooling.
  • After the loaf is cool, wrap tightly and let it mellow for several days to enhance the flavor. Worth the wait!
  • Makes one loaf.
  • NOTE: To toast coconut sprinkle on a baking sheet and place in a moderate oven 350°F or under broiler until lightly browned, stirring occasionally.

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