- 2 pkg. dry yeast
- 1 tsp. sugar
- 1 C. warm water
- 1 C. sliced ripe banana
- 1/2 C. pineapple-orange-banana juice concentrate, undiluted
- 1/4 C. honey
- 2 Tbs. margarine, melted
- 2 drops yellow food coloring (optional)
- 5 1/4 C. bread flour, divided
- 1 tsp. salt
- Vegetable cooking spray
- 1/4 C. cream of coconut
- 2 Tbs. pineapple-orange-banana juice concentrate, undiluted
- 1/2 C. powdered sugar
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Dissolve yeast and 1 tsp. of sugar in warm water and let stand 5 minutes. Combine banana, the 1/2 C. of juice concentrate, honey, margarine, and food coloring in a blender and process until smooth and set aside.
Combine 2 C. flour and the salt in a large bowl. Add yeast mixture and banana mixture, stirring until well blended. Add 2 3/4 C. flour and stir to form a soft dough. Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Add enough of the remaining flour to keep the dough from sticking to your hands. Place the dough into a large bowl coated with cooking spray. Cover and set aside to let rise, about 1 1/2 hours or until doubled. Punch dough down and let rest 5 minutes. Form the dough into about 30 balls, forming on a lightly floured surface. Layer the balls in a 10-inch tube pan, coated with cooking spray; set aside.
Combine the cream of coconut and 2 Tbs. of juice concentrate in a small bowl. Pour 3 Tbs. of mixture over the dough and reserve the remaining juice mixture Cover dough and let rise again until doubled, about 1-1/2 hours.
Uncover dough and bake at 350 degrees for 30 minutes or until loaf sounds hollow when tapped. Let cool in pan 20 minutes, then remove from pan and cool on wire rack. Stir powdered sugar into remaining juice mixture and drizzle over top of bread.
Yield: 16 servings