Categories: Desserts, Breads 
      Yield: 8 servings 
  
      1 c  Currants                          1/2 c  Dark rum 
      3 c  Flour                               1 ts Salt 
      1 ts Baking soda                         1 ts Baking powder 
      2 ts Cinnamon                          1/2 ts Grated nutmeg 
    2/3 c  Sweetened coconut                 1/2 c  Vegetable shortening 
      1 c  Packed brown sugar                  2 ea Eggs beaten lightly 
    1/3 c  Buttermilk                          1 c  Mashed ripe banana 
  
  Heat rum and place in bowl with currants 1 hour.  In separate bowl, sift 
  together flour, sal, baking soda, baking powder, cinnamon, nutmeg, and 1/2 
  cup of the coconut.  In a large bowl, cream vegetable shortening and brown 
  sugar till combined.  Add eggs and beat well. Stir in buttermilk, banana 
  and currant mixture.  Combine well.  Add flour mixture and stir till just 
  combined.  Spoon batter into greased loaf pan 9"x5"x2 3/4". Sprinkle with 
  remaining coconut and bake in preheated 350 F degree oven 60 to 70 minutes 
  or till don .  Makes 1 loaf.