"Moist" is almost not strong enough to describe this delicious Pineapple Banana Bread. I love the addition of the crushed pineapple and flaked coconut. It only has a hint of a banana taste, if you aren't real crazy about banana bread. I would have a hard time calling this banana bread, actually. I placed it on my cake plate stand with a glass dome cover before it completely cooled. I think this just adds to the moistness.
MOIST PINEAPPLE BANANA BREAD
1/2 cup butter, softened
1 cup sugar (I used 1/2 cup stevia/sugar blend)
2 eggs
1/2 cup mashed bananas
1/3 cup drained crushed pineapple (I used no sugar added crushed pineapple.)
1/2 cup flaked coconut
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 350 degrees F. Grease an 8 x 4 - inch loaf pan. ( I think my the loaf pan I used was 8-1/2 x 4-1/2 - inches.)
Cream the butter and sugar til smooth.
Beat in eggs. Scrape sides of bowl as needed.
Stir in bananas, pineapple, and coconut.
Combine the dry ingredients with a whisk in a smaller mixing bowl.
Add dry ingredients just til combined.
Spread batter in loaf pan and bake for 50 - 60 minutes or until toothpick comes out clean when inserted in the center of the loaf.
Cool in pan 10 minutes.
May need to run a knife around the inside of the pan to loosen. Finish cooling on wire rack.
Store under a glass dome cover or wrap in foil.
MOIST PINEAPPLE BANANA BREAD
1/2 cup butter, softened
1 cup sugar (I used 1/2 cup stevia/sugar blend)
2 eggs
1/2 cup mashed bananas
1/3 cup drained crushed pineapple (I used no sugar added crushed pineapple.)
1/2 cup flaked coconut
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 350 degrees F. Grease an 8 x 4 - inch loaf pan. ( I think my the loaf pan I used was 8-1/2 x 4-1/2 - inches.)
Cream the butter and sugar til smooth.
Beat in eggs. Scrape sides of bowl as needed.
Stir in bananas, pineapple, and coconut.
Combine the dry ingredients with a whisk in a smaller mixing bowl.
Add dry ingredients just til combined.
Spread batter in loaf pan and bake for 50 - 60 minutes or until toothpick comes out clean when inserted in the center of the loaf.
Cool in pan 10 minutes.
May need to run a knife around the inside of the pan to loosen. Finish cooling on wire rack.
Store under a glass dome cover or wrap in foil.
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