"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Jamaican Jungle Bread Recipe

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This recipe for Jamaican Jungle Bread, by , is from The Cookbook of Elizabeth Ann O'Farrell Zeller, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Elizabeth Zeller
Added: Friday, January 26, 2007


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

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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