* Exported from MasterCook *
Cornbread, Coconut Banana
Recipe By :fluffernutter
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fruit Posted
Amount Measure Ingredient -- Preparation Method
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1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1 1/4 teaspoons ground allspice
1/4 teaspoon salt
1 egg -- beaten
1 cup mashed banana
1/4 cup milk
1/4 cup vegetable oil
1/2 cup sweetened flaked coconut
You know that great cornbread in Jamaican restaurants? This is pretty
much it. With Jamaican rice and peas or coconut shrimp or fish salad,
this is very exotic, and is another good way to use up overripe
bananas. The recipe is from Caribbean Cooking by John DeMers (HP Books, 1997)
READY IN: 35 mins
Combine cornmeal, flour, sugar, bakling powder, allspice and salt in
a medium bow and mix well; combine the wet ingredients in another bowl.
Mix the dry ingredients and the wet ingredients in just a few swift,
confident strokes so you don't overmix; stir in coconut.
Pour the mixture into a greased 8" square or 9" round pan and bake at
375F for 25 minutes or until a cake tester inserted in the center
comes out clean.
Cut into 2" squares.
S(Internet address):
"<http://www.geniuskitchen.com/recipe/coconut-banana-cornbread-101674>"
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Per Serving (excluding unknown items): 114 Calories; 4g Fat (32.4%
calories from fat); 2g Protein; 17g Carbohydrate; 1g Dietary Fiber;
14mg Cholesterol; 132mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2018 - 0522