Tropical Banana Bread
An upbeat banana bread giving tropical vibes! I wanted to make some banana bread, and I thought, what could I do that's kind of different...and it ended up turning out amazing! You've got the creamy banana mixed with the flakey coconut, then there's this pineapple infusion! My boys loved this bread served warm with butter on the top. I always say I'm no baker, but this one made me believe I am!
Ingredients
- 3 over ripe bananas
- 1 - 20 oz can crushed pineapple drained
- 2 eggs
- 2 cups flour
- 1 cup unsweetened coconut flakes
- ¾ cup granulated sugar
- ½ cup of butter softened
- 1 tbsp brown sugar
- 1 tbsp vanilla
- 1 tsp grenadine
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- Cooking spray
Instructions
- Preheat oven to 350 ℉ and grease a 9 x 5 loaf pan
- In a medium bowl, mash bananas well. Add in all other ingredients besides flour and coconut flakes, mix well to combine.
- Pour in flour and coconut flakes, stirring well to incorporate but don't over mix!
- Gently fold in pineapple and mix well to get a batter consistency
- Bake 50 minutes, cover with foil, and bake 5-7 minutes more. Tropical Banana Bread is done when an inserted center toothpick comes out with just a few wet bits
- Let bread cool 10 minutes, then transfer to a cooling rack.
- Serve warm with butter or allow to cool completely and store in an airtight container in the fridge for up to a week. You can also freeze this bread in an airtight container for up to 3 months
Nutrition
Serving: 1sliceCalories: 270kcalCarbohydrates: 39gProtein: 4gFat: 1gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3.5gCholesterol: 38mgSodium: 155mgPotassium: 170mgFiber: 3gSugar: 21gVitamin A: 260IUVitamin C: 3mgCalcium: 25mgIron: 1mg
Please be aware that nutritional values are approximate and intended as a helpful guide
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