2 pkgs dry yeast
1 tsp. sugar
1 cup warm water
1 cup sliced ripe banana
1/2 cup pineapple-orange-banana juice concentrate, undiluted
1/4 cup honey
2 T margarine, melted
2 drops yellow food coloring (optional)
5 1/4 cups bread flour, divided
1 tsp. salt
Vegetable cooking spray
1/4 cup cream of coconut
2 T. pineapple-orange-banana juice concentrate, undiluted
1/2 cup powdered sugar
Dissolve yeast and 1 teaspoon of sugar in warm water, let stand 5 minutes. Combine banana, the 1/2 cup of juice concentrate, honey, margarine, and food coloring in a blender; process until smooth and set aside.
Combine 2 cups flour and the salt in a large bowl. Add yeast mixture and banana mixture, stirring until well blended. Add 2 3/4 cups 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 tablespoons of juice concentrate in a small bowl. Pour 3 tablespoons of mixture over the dough and set remaining juce mixture aside. 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.