Total Time
2hrs 10mins
Prep 0 mins
Cook 0 mins

Ingredients Nutrition

Directions

  1. Heat rum and place in bowl with currants 1 hour.
  2. In separate bowl, sift together flour, sal, baking soda, baking powder, cinnamon, nutmeg, and 1/2 cup of the coconut.
  3. In a large bowl, cream vegetable shortening and brown sugar till combined.
  4. Add eggs and beat well.
  5. Stir in buttermilk, banana and currant mixture.
  6. Combine well.
  7. Add flour mixture and stir till just combined.
  8. Spoon batter into greased loaf pan 9"x5"x2 3/4".
  9. Sprinkle with remaining coconut and bake in preheated 350 F degree oven 60 to 70 minutes or till don .
Most Helpful

5 5

I hated making substitutions, but I didn't have rum or currants. I used Applejack brandy & cranberries instead. The bread smelled divine in the oven! It came out a perfect, nicely risen loaf that was sweet & moist. I'll be keeping this recipe around & buying me some Cpt. Morgan's. Thanks for sharing Susie! UPDATE: I have now made this recipe several times, but until today was unable to find currents. My mom is in town visiting for the holiday & she wanted to try this recipe. We lucked out finding one box of currents & soaked them in brandy, subbed the buttermilk with sour cream & still this bread is moist, delicious & I now LOVE the currents!

5 5

Just made this last night. My husband is in love with this. I too substituted sour cream for the buttermilk and it turned out to be very moist and delicious. Thanks for posting!

5 5

If Heaven has a smell, this is it! It also tastes as good as it smells! The calories are worth a splurge, but hard not to go back for seconds!