If I had two wishes right now, I would wish :
1. That I had taken a better picture of this, and
2. That I had saved a mini-loaf of the bread for myself.
(Mind you, my jeans are happy that I didn’t, but that’s another story entirely…)
Pineapple Banana Coconut Bread
Alas, (I love that word!) hindsight is always 20/20, therefore I am without a slice of what can only be described as one of the most unique flavor combinations I’ve ever baked.
How did it come to be? Well, I found myself with half a can of crushed pineapple (leftover after making a carrot cake for a friend), and rather than throwing it away (the can of pineapple, not my friend) , I started pondering the possibilities… Pie? Nahhh. More cake? Too much work after making the carrot cake.
And then, like a lightening bolt from the sky, the tropical theme came to mind….. pineapple, bananas, coconut….. All I needed was a palm tree, a fruity drink (complete with paper umbrella!) and I’d be set.
So after going through my usual routine of blog searches, I found what I was looking for and got right to it.
The consensus? Epic.
Pineapple Banana Coconut Bread – adapted from Taste of Home
3 cups all purpose flour
2 cups sugar
1 tsp baking soda
1 tsp ground cinnamon
1 ¼ cups vegetable oil
2 tsp vanilla extract
1 8 oz can crushed pineapple, drained
2 cups mashed bananas
1 cup shredded coconut
Preheat the oven to 350 degrees. Grease two 8 x 4 loaf pans and set aside.
In a medium bowl, whisk together the flour, sugar, baking soda, and cinnamon. In a large bowl, beat the eggs until blended, then whisk in the oil and vanilla extract. Stir in the pineapple, bananas and coconut. Add the dry ingredients and mix just until everything comes together – no longer.
Pour into the prepared pans and bake for 60-65 minutes or until a tester comes clean from the center. Remove from the oven and set on a wire rack to cool before slicing.