Title: Banana Coconut Bread
Categories: Dessert Bread
Yield: 8 Servings
| 1 | c | Currants |
| 3 | c | Flour |
| 1 | ts | Baking soda |
| 2 | ts | Cinnamon |
| 2/3 | c | Sweetened coconut |
| 1 | c | Packed brown sugar |
| 1/3 | c | Buttermilk |
| 1/2 | c | Dark rum |
| 1 | ts | Salt |
| 1 | ts | Baking powder |
| 1/2 | ts | Grated nutmeg |
| 1/2 | c | Vegetable shortening |
| 2 | | Eggs beaten lightly |
| 1 | c | Mashed ripe banana |
Heat rum and place in bowl with currants 1 hour. In separate bowl, sift
together flour, sal, baking soda, baking powder, cinnamon, nutmeg, and 1/2
cup of the coconut. In a large bowl, cream vegetable shortening and brown
sugar till combined. Add eggs and beat well. Stir in buttermilk, banana
and currant mixture. Combine well. Add flour mixture and stir till just
combined. Spoon batter into greased loaf pan 9"x5"x2 3/4". Sprinkle with
remaining coconut and bake in preheated 350 F degree oven 60 to 70 minutes
or till don . Makes 1 loaf.