Jamaican Jungle Bread |
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Category |
Eggs |
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Ingredients And Procedures |
| Ingredients | | | 1 1/2 | cup | flour, all-purpose | | | 1 | cup | 3 minute brand quick oats | | | 1/2 | cup | sugar | | | 1 | teaspoon | baking powder | | | 1 | teaspoon | baking soda | | | 1 | teaspoon | cinnamon | | | 1/2 | teaspoon | salt | | | 1/2 | cup | flaked coconut | | | 1/2 | cup | walnuts or almonds or pecans, chopped (toasted) | | | 3 | each | bananas, mashed | | | 8 | oz | crushed pineapple | | | 1/4 | cup | vegetable oil | | | 2 | each | eggs | | | | | |
Directions:
| Mix flour, oats, sugar, baking powder, baking soda, cinnamon, salt, coconut and nuts in a large bowl.
Mix bananas, pineapple, oil and eggs in a medium bowl. Add all to large bowl and stir, but not too much.
Bake on a greased pan at 350 degrees for 50 minutes.
For the glaze, mix 1/2 cup of confectioners sugar with 1 Tb of butter and add either 1/2 ts coconut or vanilla extract. Add 2 ts of milk.
Pour this glaze over the bread.
Makes one loaf.
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