Toasted Coconut-Banana Bread
|Flaked coconut||1 Cup (16 tbs)|
|Butter||1⁄3 Cup (5.33 tbs)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Almond extract||1⁄2 Teaspoon|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||1 Teaspoon|
|Bananas||1 Cup (16 tbs), mashed|
|Flaked coconut||1⁄4 Cup (4 tbs)|
Heat oven to 350 degrees.
Grease a loaf pan, 9 X 5 X 3 inches.
Spread 1 cup coconut on large flat pan.
Put in oven and heat until golden, shaking the pan occasionally.
Combine butter, 2/3 cup sugar and eggs and beat until fluffy.
Stir in milk, almond extract and vanilla.
Sift flour, baking powder, soda and salt together and add to first mixture alternately with mashed bananas.
Fold in toasted coconut.
Spoon into prepared pan.
Combine 2 tbsp.
sugar and 1/4 cup coconut and sprinkle over batter.
Bake about 50 minutes or until a toothpick stuck in centre comes out clean.
Turn out on rack to cool and wrap in aluminum foil to store.