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    You are in: Home / Recipes / Banana Coconut Bread Recipe
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    Banana Coconut Bread

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on July 12, 2010

      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!

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    • on November 24, 2008

      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!

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    • on April 20, 2008

      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!

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    • on April 15, 2008

      I was looking for a recipe for overripe bananas when I stumbled across this jewel. I substituted something I always have, craisins, for something I never have, currents. I also didn't have time to make a loaf so used muffin tins and baked for 20 min. The results were excellent! Another Zaar keeper.

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    Nutritional Facts for Banana Coconut Bread

    Serving Size: 1 (170 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 541.6
    Calories from Fat 151
    Total Fat 16.7 g
    Saturated Fat 6.0 g
    Cholesterol 53.2 mg
    Sodium 551.0 mg
    Total Carbohydrate 84.3 g
    Dietary Fiber 3.5 g
    Sugars 44.3 g
    Protein 7.9 g

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