Banana Coconut Tea Bread

This bread is good right out of the oven--and it's even better when sliced, toasted, and buttered.

1/3 cup butter or margarine
2/3 cup sugar
2 eggs
3 tbl. milk
1 tsp. lemon juice
½ tsp. almond extract
2 cups flour
1 tsp. baking powder
½ tsp. soda
½ tsp. salt
1 cup mashed ripe bananas
1 cup toasted flaked coconut*

Cream butter, sugar; add eggs, milk, lemon juice, extract. Sift dry ingredients, mix in well. Stir in bananas, fold in coconut. Bake in a well greased 5” x 9” loaf pan at 350 for 55 minutes. Cool in pan 5 minutes, turn out onto rack and continue cooling.

*To toast coconut, spread it out on a baking sheet and toast in oven at 300 until brown. Stir occasionally and watch carefully, as it will burn easily.

This came from a Sunset Magazine article back in the early 1960s.