Tropical Banana Bread
|Coconut||1 Cup (16 tbs)|
|Almonds||2 Tablespoon, chopped|
|Banana quick bread mix||1 Packet|
|Buttermilk||1 Cup (16 tbs)|
|Lemon juice||1 Teaspoon|
MICROWAVE DIRECTIONS: Line bottom of 8x4-inch microwave-safe loaf pan with waxed paper.
In small microwave-safe bowl, combine coconut and 1 teaspoon oil.
Microwave on HIGH for 1 minute or until coconut starts to brown Continue to microwave on HIGH, stirring every 15 seconds, until coconut is light golden brown.
Combine 1/2 cup of coconut with almonds.
In large bowl, combine quick bread mix, buttermilk, 2 teaspoons oil, lemon juice, egg and remaining coconut; stir 50 to 75 strokes until dry ingredients are moistened.
Pour into prepared pan.
Sprinkle reserved coconut and almond mixture on top.
Elevate loaf on inverted microwave-safe pie pan or microwave oven rack.
Microwave on DEFROST for 8 minutes, rotating pan 1/4 turn halfway through baking.
Microwave on HIGH for 5 to 6 minutes or until top is no longer doughy, rotating 1/4 turn every 2 minutes.
Let stand on flat surface 10 minutes; remove from pan.
Cool on wire rack.
Store in refrigerator.