Who doesn't love a good banana bread? Add in coconuts and pineapple and it's a paradise treat! The girls go through stages of having a banana a day to not at all, so when the bananas start to get overripe, we make different kinds of banana bread. One of the family favorites is this recipe. It taste great with a little melted butter in the morning with a cup of coffee or tea.
Ingredients:
2 cups All-Purpose Flour
1 cup flaked Coconut
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp salt
3 medium overripe bananas about 1 cup mashed
1 (8 oz.) can crushed Pineapple
3/4 cup granulated Sugar
2 large Eggs
1 tsp Vanilla Extract
1/2 cup Coconut Oil melted and slightly cooled
Instructions:
Preheat the oven to 350 degrees. Spray a 9 x 5 inch loaf pan with cooking spray.
In a medium bowl, whisk together the flour, coconut, baking powder, baking soda, and salt.
Add the bananas to a large bowl and mash them. Add the pineapple (with juice), sugar, eggs, and vanilla. Whisk until well combined. Add the coconut oil to the bananas. Whisk until well combined.
Add the dry ingredients to the wet ingredients and stir until just combined. Pour the batter into the prepared baking pan.
Bake for 1 hour. When a toothpick is inserted into the center of the bread, it should come out moist but with no raw batter on it.
Let the bread cool in the pan for 10 minutes. Remove the bread from the pan and place on a cooling rack to cool completely before slicing.
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