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JAMAICAN BANANA BREAD Recipe

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This recipe for JAMAICAN BANANA BREAD, by , is from ., 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!

Contributor:  
Contributor:  
Debbie King

Category:
Category:

Ingredients:  
Ingredients:  
Bread:
2 cups all-purposeflour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/4 cup unsalted butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 4 bananas)
1/4 cup IÖGO Coconut, Banana & Pineapple yogurt
3 tablespoons Rum
1/2 teaspoon vanilla extract
1/2 cup flaked sweetened coconut
Cooking spray

Syrup:
1 tablespoon flaked sweetened coconut
1/2 cup powdered sugar
1 1/2 tablespoons fresh lime juice

Directions:
Directions:
Oven Setting: 350° for 1 Hour

Bread:
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.
Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut. Spoon batter into a 9 x 5 inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan.

Syrup:
Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.

 

 

 

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