After something crazy like almost 800 posts I feel what could I possibly do to keep the flavor alive on the blog? It certainly makes me think harder about new combinations and flavors. A bowl of brown bananas has to be used for banana bread, and luckily the variations for banana bread are pretty endless!
When it comes to banana bread I’ve mostly leaned toward the chocolate combinations. This time I wanted to incorporate more fruit but also enhance the fluffiness and moisture factor.
I wanted a tropical theme and found a recipe with added pineapple to compliment the bananas and coconut for a little texture contrast.
I never get tired of banana bread. I currently have another full bowl sitting on the counter that is slowly turning brown.
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup mashed banana (2 bananas)
1/3 cup crushed pineapple (drained of juice)
1/2 cup flaked coconut
2 cups AP flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
- Preheat the oven to 350 F and grease and flour a loaf tin. In the large bowl of an electric mixer beat the butter and sugar together until light and fluffy, about 5 minutes.
- Add in the eggs one at a time. Beat in the pineapple, banana and coconut. Add in the flour, baking powder, baking soda and salt. Mix until just combined.
- Pour the batter into the prepared loaf tin and bake for 60 minutes. Cool for 10 minutes and then remove and place on a wire rack to cool completely.
adapted from Taste of Home