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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Adapted from Dave DeWitt and Mary Jane Wilan's book ' Callaloo, Calypso and Carnival: The Cuisines of Trinidad and Tobago'. This easy-to-make, versatile bread can be served as soon as it is cool enough to slice for sandwiches, as a sweet with coffee, or even as a dessert. It is good just plain, or it can be embellished with cream cheese or butter. It freezes well. Ingredients:
3/4 cup sugar |
1/3 cup butter |
2 eggs |
1 cup mashed banana |
1/2 cup shredded coconut |
2 cups flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/4 teaspoon baking soda |
1 cup chopped pecans (optional) or 1 cup walnuts (optional) |
Directions:
1. Preheat the oven to 350 degrees.
2. Mix the sugar, butter and eggs together and then beat the mixture until light and fluffy. Add the mashed bananas and coconut and stir.
3. Sift the flour with the baking powder, salt, and soda. Stir this into the other mixture, string until smooth. Add the nuts if desired and stir again.
4. Pour the batter into a greased 9 by 5 by 3 inch loaf pan. Bake in a 350 degree oven for 60 to 70 minutes or until the loaf tests done.
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