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Ted IV's Toasted Coconut-Banana Bread

List of Ingredients




Finely shredded coconut adds
a sweet crunch to this moist,
flavorful bread. Toast a slice
for breakfast or serve it chilled
along with a main-dish salad for lunch.

1 3/4 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 beaten eggs
1 cup mashed ripe bananas
(2 to 3 medium bananas)
1/3 cup cooking oil
2 tablespoons milk
1 teaspoon vanilla
One 3 1/2-ounce can (1 1/2 cups)
flaked coconut, toasted




Recipe



Grease a 9x5x3-inch loaf pan; set aside. In a large mixing bowl stir together flour, sugar, baking powder, baking soda, and salt. Make a well in the center. In a medium mixing bowl combine beaten eggs, mashed bananas, oil, milk, and vanilla; mix well. Add egg mixture to flour mixture; stir just until combined. (The batter should be lumpy.) Fold in toasted coconut.

Pour batter into prepared loaf pan. Bake in a preheated 350° oven for 50 to 60 minutes, or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan; cool thoroughly on a wire rack. Wrap and store overnight before slicing.