To toast coconut: Spread on baking sheet and toast at 350F for 6-7 minutes, stirring occasionally. Cream butter. Add honey in a fine stream while beating. Beat in eggs, one at a time. Stir in milk and vanilla. Sift flour with salt, baking powder, and baking soda. Add coconut and nuts. Mix mashed bananas, lemon juice and lemon peel. Add dry ingredients alternately with banana mixture to butter mixture, blending only until all is moistened. Spoon into a well greased 9? by 5? loaf pan. Bake in 350 F oven for 55 minutes. Allow to cool in pan for 5 minutes on wire rack, then remove from pan and allow it to cool on a wire rack. This bread slices better as it ages. It ages and freezes well. Recipe By : Rosilyn From: Victor_j_heintz.Wbst128@xerox.Comdate: Fri, 6 Jan 1995 08:46:13 Pst File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (1348g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1250 (37%)|
|Amt Per Serving||% DV|
|Total Fat 138.9g||185 %|
|Saturated Fat 27.8g||139 %|
|Monounsaturated Fat 41.2g|
|Polyunsanturated Fat 52.5g|
|Cholesterol 2146.1mg||660 %|
|Sodium 2425.1mg||84 %|
|Potassium 2600.1mg||68 %|
|Total Carbohydrate 425.2g||125 %|
|Dietary Fiber 24g||96 %|
|Sugars, other 401.2g|
|Protein 127.7g||182 %|
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Calories per serving: 3361
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