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Monday, June 3, 2013

How to Make Pineapple and Coconut Banana Bread


I've always loved recipes that look complicated and involved, but are actually easy and quick to make. This is one of my favorites. You can just about mix everything in a bread pan and throw it in the oven. This weekend I had a craving for something sweet yet chewy, so I threw some pineapple chunks, coconut and oatmeal into my banana bread recipe and it turned out fantastic!

Served with a dollop of greek yogurt, this turned out naturally sweet, chewy and most of all moist. I think my banana bread will have to give way to this Pineapple and Coconut Banana Bread I threw together.
This bread we've enjoyed eating for breakfast is simply stuffed with yummy bites of banana and pineapple. You just can't take a bit without tasting one - which is exactly what I was going for, so I'm happy. OK, I've been squealing around the house all day; I'm just so proud of myself.

I put a dollop of greek peach yogurt on the top, and fresh strawberries to compliment our breakfast, and wow, did it! All the natural sweetness melded together and really created the perfect breakfast dish.
I had hoped to make the leftover pieces into thick french toast, but we nibbled them down to crumbs. I'll have to try that another day.
Pineapple Coconut Banana Bread
  • 1 1/2 cups flour
  • 2/3 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup oats
  • 3 mashed bananas
  • 1/3 cup buttermilk
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla
  • 2 eggs, beaten
  • 1/4 cup walnuts
  • 1/4 - 1/2 cup drained pineapple chunks
  • 1/4 cup coconut
  1. Preheat oven to 350°F.
  2. Combine dry ingredients together in a large bowl.
  3. Combine banana, buttermilk, oil, vanilla, and eggs in a small bowl.
  4. Pour wet ingredients into the dry ingredients and stir just until the dry ingredients are moistened.
  5. Add pineapple, nuts and coconut, gently stir to mix.
  6. Spoon batter into a bread pan.
  7. Sprinkle coconut on top of the bread to garnish.
  8. Bake for 55 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool on a wire rack, in the pan, for about 15 minutes
  10. Remove the bread from the pan after 15 minutes and cool thoroughly on the rack.
The easiest way to mash a banana, is to do it in the skin. Slightly break open the top, and gently squeeze the banana until it feels mushy. Peel off one side, and finish with a fork. I took one banana and sliced it for nice big banana chunks in the bread.

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