Coconut Banana Cornbread

You know that great cornbread in Jamaican restaurants? This is pretty much it. With Jamaican rice and peas or coconut shrimp or fish salad, this is very exotic, and is another good way to use up overripe bananas. The recipe is from Caribbean Cooking by John DeMers (HP Books, 1997)

• Ready In: 35 mins
• Serves: 16

Ingredients

• 1  cup yellow cornmeal
• 1  cup all-purpose flour
• 1  tablespoon sugar
• 1  tablespoon baking powder
• 1 1⁄4 teaspoons ground allspice
• 1⁄4 teaspoon salt
• 1  egg, beaten
• 1  cup  mashed banana
• 1⁄4 cup milk
• 1⁄4 cup  vegetable oil
• 1⁄2 cup sweetened flaked coconut

Directions

1. Combine cornmeal, flour, sugar, bakling powder, allspice and salt in a medium bow and mix well; combine the wet ingredients in another bowl.
2. Mix the dry ingredients and the wet ingredients in just a few swift, confident strokes so you don't overmix; stir in coconut.
3. Pour the mixture into a greased 8-inch square or 9-inch round pan and bake at 375 degrees for 25 minutes or until a cake tester inserted in the center comes out clean.
4. Cut into 2-inch squares.