Banana Coconut Bread

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Adapted from dave dewitt and mary jane wilan's book ' callaloo, calypso and carnival: the cuisines of trinidad and tobago'. this easy-to-make, versatile bread can be served as soon as it is cool enough to slice for sandwiches, as a sweet with coffee, or even as a dessert. It is good just plain, or it can be embellished with cream cheese or butter. It freezes well.

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Steps

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Preheat the oven to 350 degrees.

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Mix the sugar , butter and eggs together and then beat the mixture until light and fluffy.

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Add the mashed bananas and coconut and stir.

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Sift the flour with the baking powder , salt , and soda.

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Stir this into the other mixture , string until smooth.

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Add the nuts if desired and stir again.

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Pour the batter into a greased 9 by 5 by 3 inch loaf pan.

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Bake in a 350 degree oven for 60 to 70 minutes or until the loaf tests done.

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Ingredients

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sugar, butter, eggs, mashed banana, shredded coconut, flour, baking powder, salt, baking soda, pecans