Taste of Home
Aloha Quick Bread
TOTAL TIME: Prep: 15 min. Bake: 80 min. + cooling
YIELD: 1 loaf.
This recipe has been a family favorite for several years. The addition of coconut, orange peel, pineapple and nuts gives a new twist to a loaf of banana bread. It's so good I sometimes serve slices of it for dessert.
-Lanita Anderson, Chesapeake, Virginia
Ingredients
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1/2 cup butter, softened
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1 cup sugar
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2 large eggs, room temperature
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1 cup mashed ripe bananas (about 2 medium)
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1/4 cup whole milk
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1 tablespoon grated orange zest
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1 teaspoon vanilla extract
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1/2 teaspoon almond extract
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2 cups all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 cup sweetened shredded coconut
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1/2 cup chopped nuts
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1/2 cup crushed pineapple, drained
Directions
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1.
Preheat oven to 350°. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in banana, milk, orange zest and extracts.
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2.
Combine flour, baking soda and salt; add to the creamed mixture just until moistened. Fold in coconut, nuts and pineapple. Transfer to a greased 9x5-in. loaf pan.
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3.
Bake 1 hour and 20 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack.
Nutrition Facts
1 slice: 239 calories, 11g fat (6g saturated fat), 42mg cholesterol, 236mg sodium, 33g carbohydrate (18g sugars, 1g fiber), 4g protein.
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