This is a delicious banana bread that is not too sweet. Carry a copy of the recipe if you take the bread with you anywhere, because people always ask for it.
Using whole wheat pastry flour gives this a ligher texture than regular whole wheat flour. This mix also make great muffins.
Bake around 20 mins.
After first trying this years ago my 2nd son declared -who needs banana bread?! - and this became our favorite choice for doing away with overripe bananas. The recipe originally had an optional chocolate glaze, I've always skipped it and just added a light dusting of confectionary sugar. This is a pretty sturdy cake which makes it great for picnics, potlucks and lunch bags - the same son recently took 1/2 a cake with him for the drive back to S.CA!
An extra note - seeing some of the comments - this is not a tall cake it only rises a littel more than half way up the pan. Ovens are different - go with a shorter cooking time and check to see if needs more.
Brush this slightly sweet sauce on shrimp or chicken before and during grilling. The recipe makes enough for 1 1/2 pounds of chicken or shrimp, with some left over to pass at the table. DO NOT substitute coconut milk for the cream of coconut. Coco Lopez is usually found with drink mixers in the grocery, I have found other brand for much less at my local Asian markets. You can also use as a marinade.
I looked here on Zaar, but didn't find this one, which is heavier on the raspberries rather than on the apples. Sounds great to me. This was in my local newspaper today, and I'm going to try it this weekend. I bought Granny Smiths for the tartness.