South Africa plays Uruguay in the World Cup today. The food of both countries features bananas and coconut. No matter who you root for, this Banana Coconut Bread is a winner all year long. Try it!
Banana Coconut Bread
2-1/2 cups all-purpose flour
1 teaspoon salt
2 teaspoons cinnamon
2 teaspoons baking soda
1 cup vegetable shortening
2 cups sugar
4 large very ripe bananas, mashed
4 large eggs
1 cup shredded coconut
Preheat the oven to 350 degrees. Grease a 10-inch (8 cups) bundt pan. Mix the flour, salt, cinnamon, and baking soda together in a bowl. In the bowl of an electric mixer (or use a bowl and hand beater) beat the shortening and sugar together at medium speed until well blended. Add the bananas and beat them in thoroughly. Add the eggs and beat them in thoroughly. Add the flour mixture and beat it in thoroughly. Stir in the coconut. Pour into the prepared pan and bake for 60-70 minutes or until a cake tester (or the tip of a sharp knife) inserted into the center comes out clean. Remove from the oven and let rest in the pan for 10 minutes. Invert onto a cake rack to cool completely.
Makes one bread serving 16-18
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