Banana Coconut Tea Bread
I found this recipe in my old sunset cook book of breads, twelfth printing 1973. toasted coconut enhances this easy-to-make banana tea bread. the flavors really intensify after 3 to 4 days of mellowing. Keep it tightly wrapped to preserve its moisture content. i usually double this recipe to compensate for the wait. enjoy!!
Steps
In a large mixing bowl , cream together butter and sugar.
Beat in eggs , one at a time.
Stir in milk , lemon juice , and almond extract.
Sift flour again into mixing bowl along with baking powder , soda , and salt.
Mix thoroughly.
Stir in bananas.
Fold in toasted coconut.
Pour into a well-greased loaf pan.
Bake in a moderate oven 350 degrees for 55 minutes or until a toothpick inserted in the center comes out clean.
Cool in pan a few minutes.
Turn out on wire rack to continue cooling.
After the loaf is cool , wrap tightly and let it mellow for several days to enhance the flavor.
Worth the wait !.
Makes one loaf.
Ingredients
butter, sugar, eggs, milk, lemon juice, almond extract, all-purpose flour, baking powder, baking soda, salt, banana, flaked coconut