Recipe by evelyn/athens
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.
Top Review by Heirloom Tomato
My daughter and I liked it toasted with butter. The changes I made were to reduce sugar to 1/2 cup, add a little extra coconut, substitute a little pack of applesauce for the melted butter, and use whole wheat pastry flour instead of AP flour. I left out the nuts because I wanted coconut to be the dominant flavor. I don't think the changes affected the taste much. I'll make this again.Thank you!
- 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 See How It's Made
- Preheat the oven to 350 degrees.
- Mix the sugar, butter and eggs together and then beat the mixture until light and fluffy. Add the mashed bananas and coconut and stir.
- 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.
- 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.