This pretty loaf adds a tropical feel to any festive occasion. It's also a great way to use up your extra bananas.
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1/2 cup mashed ripe banana
- 1/3 cup drained crushed pineapple
- 1/2 cup flaked coconut
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- In a bowl, cream butter and sugar. Beat in eggs. Stir in banana, pineapple and coconut. Combine dry ingredients; stir into creamed mixture just until combined. Spoon into a greased 8-in. x 4-in. loaf pan. Bake at 350° for 65-70 minutes or until bread test done. Cool in pan 10 minutes; remove to a wire rack. Yield: 1 loaf.
Originally published as Pineapple Banana Bread in Country Woman Christmas 1996, p13
Reviews for Pineapple Banana Bread
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review