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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Jamaican Jungle Bread Recipe

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This recipe for Jamaican Jungle Bread is from The Cookbook of Elizabeth Ann O'Farrell Zeller, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 c all purpose flour
1 c quick oats
1/2 granulated sugar
1 t baking powder
1 t baking soda
1 t cinnamon
1/2 t salt
1/2 flaked coconut
1/2 chopped nuts (walnuts, almonds or pecans), toasted
1 c mashed bananas (about 3 medium)
1 (8oz) can crushed pineapple, undrained
1/4 c vegetable oil
2 eggs

Directions:
Directions:
In large bowl, stir together first nine ingredients. In medium bowl mix bananas, pineapple, oil and eggs; add all at once to oat mixture. Stir just until liquid is absorbed and mixture is thoroughly moistened (do not overstir). Pour into greased 9X5X3 inch loaf pan. Bake in a 350 oven for 50-55 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 5 minutes. Loosen edges with knife; turn out onto cooling rack and cool completely. Glaze, if desired. Makes 1 loaf.

Glaze: In small bowl, mix together 1/2 c powdered sugar, 1 T softened butter or margarine, 1/2 t coconut of vanilla extract and 1-2 t milk. Drizzle over Jamaican Jungle Bread.

Personal Notes:
Personal Notes:
Mom wrote - "Good!" and "Slices crumble - Better in Muffins!"

 

 

 

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