Tropical Banana Bread
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Margarine||1⁄2 Cup (8 tbs), softened|
|Sugar||1 Cup (16 tbs)|
|Ripe bananas||2 Medium, mashed to make 3/4 cup|
|Grated orange peel||2 Teaspoon|
|Dried papaya||1⁄2 Cup (8 tbs), chopped|
|Chopped macadamia nuts||1⁄2 Cup (8 tbs), toasted|
|Flaked coconut||1⁄4 Cup (4 tbs), toasted|
|Orange icing||1⁄2 Cup (8 tbs)|
Combine flour, baking powder, salt and ginger in medium bowl; set aside.
Beat together margarine and sugar in large bowl until creamy.
Beat in eggs, bananas and orange peel until blended.
Stir in flour mixture, papaya, nuts and coconut until combined.
Spoon evenly into 3 mini loaf pans (5 3/4 X 3 1/2-inch) coated with nonstick cooking spray
Bake at 350°F 45 to 50 minutes or until toothpick inserted in center comes out clean.
If bread begins to get too brown, cover loosely with foil.
Cool in pans 15 minutes.
Remove from pans and cool completely on wire rack.
Drizzle with icing.