1 c. yellow cornmeal
1 c. all-purpose flour, unsifted
1 tbsp. sugar
1 tbsp. baking powder
1 1/4 tsp. ground allspice
1/4 tsp. salt
1 egg, beaten
1 c. mashed very ripe banana (about 2 med. bananas)
1/4 c. milk
1/4 c. vegetable oil
1/2 c. sweetened flaked coconut

Preheat oven to 375 degrees. Grease an 8 inch square pan; set aside.

In a medium bowl combine cornmeal, flour, sugar, baking powder, allspice and salt.

In another medium bowl combine egg, banana, milk and oil. Add dry ingredients; mix just until moistened. Stir in coconut.

Pour into prepared pan. Bake until a cake tester inserted in the center comes out clean, about 25 minutes. Cut into 2 inch squares. Serve hot with butter. Yields 16 squares.