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Ingredients
- 2 pkt Dry yeast
- 1 tsp Sugar
- 1 c. Hot water (105 degrees to 115 degrees)
- 1 c. Sliced ripe banana
- 1/2 c. Pineapple-orange-banana juice concentrate, undiluted
- 1/4 c. Honey
- 2 Tbsp. Margarine, melted
- 2 dsh Yellow food coloring (optional)
- 5 1/4 c. Bread flour, divided
- 1 tsp Salt Vegetable cooking spray
- 1/4 c. Cream of coconut
- 2 Tbsp. Pineapple-orange-banana juice concentrate, undiluted
- 1/2 c. Sifted powdered sugar
Directions
- 1 Dissolve yeast and sugar in hot water; let stand 5 min.
- 2 Combine banana and next 4 ingredients in a blender; process till smooth, and set aside.
- 3 Combine 2 c. flour and salt in a large bowl; stir well. Add in yeast mix and banana mix, stirring till well-blended. Add in 2-3/4 c. flour, stirring to create a soft dough.
- 4 Turn the dough out onto a lightly floured surface; knead till smooth and elastic (about 8 min). Add in sufficient of the remaining flour, 1 Tbsp. at a time, to prevent the dough from sticking to hands.
- 5 Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a hot place (85 degrees), free from drafts, 1-1/2 hrs or possibly till doubled in bulk. Punch dough down; turn out onto a lightly floured surface, and let rest for 5 min. Form the dough into 1-1/2-inch balls (about 30 balls) on a lightly floured surface. Layer balls in a 10-inch tube pan coated with cooking spray; set aside.
- 6 Combine the cream of coconut and 2 Tbsp. juice in a bowl; stir well. Pour 3 Tbsp. juice mix over dough, and set remaining juice mix aside. Cover dough, and let rise 1-1/2 hrs or possibly till doubled in bulk.
- 7 Uncover dough, and bake at 350 degrees for 30 min or possibly till loaf sounds hollow when tapped. Let cold in pan 20 min. Remove from pan; place on a wire rack. Stir powdered sugar into remaining juice mix; drizzle over top of hot bread.
- Yield: 1 loaf, 26 servings.
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