Banana Coconut Bread
2 cups all-purpose flour
1 tsp baking soda
¾ tsp salt
½ cup butter or margarine softened
1 cup packed brown sugar
1 tsp vinegar mixed with 1 tbsp milk
1 tsp vanilla
1 ½ cups mashed ripe banana
1 cup unsweetened shredded coconut
Stir together flour, soda, and salt until blended. I another bowl, beat butter and sugar together until creamy. Add eggs, one at a time beating well after each addition, stir in vinegar mixture, and bananas. Gradually stir in flour until just blended. Stir in coconut. Pour batter into buttered 9 by 5 inch loaf pan.
Bake in a 350 F oven for 1 hour and 15 minutes until a toothpick inserted comes out clean. Cool in pan 10 min., carefully loosen, with a butter knife, from pan and turn out onto a rack to cool. Wrap and store for a day before cutting. Makes 1 loaf.
Banana Apricot Bread
2 cups all-purpose flour, unsifted.
1 tsp baking powder
½ tsp each: baking soda and salt.
1 cup sugar
½ cup each: chopped dried apricots and walnuts or pecans.
1 ripe mashed banana
½ cup milk
¼ cup melted butter
In a bowl, stir together flour, baking powder, soda, salt, and sugar. Add apricots and nuts and mix well. In another bowl, together the milk and egg; add banana and melted butter. Stir into the dry mixture until just blended. Pour into buttered loaf pan.
Bake in a 350 F oven for 1 hour and 15 minutes until a toothpick inserted comes out clean. Cool in pan 10 minutes, carefully loosen, with a butter knife, from pan and turn out on a rack to cool. After cooling, slice and enjoy. Makes 1 loaf.