Tropical Pineapple Coconut Bread

Description

Introducing the Tropical Pineapple Coconut Bread – a sumptuous delight that whisks your taste buds away to a tropical paradise. This recipe skillfully blends the lush sweetness of ripe bananas and crushed pineapple with a subtle whisper of coconut. Suitable for breakfast or as a snack, this bread is guaranteed to brighten up your day with its exotic flavors.

Ingredients

• 1/2 cup softened butter
• 1 cup sugar
• 2 large eggs
• 1 mashed ripe banana
• 1 cup crushed pineapple with juice
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup shredded coconut

Step-by-step Directions

1. Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease a 9×5 loaf pan using butter or non-stick spray to prevent sticking.

2. Mix Butter and Sugar

In a large mixing bowl, blend the softened butter with sugar using a mixer until the mixture becomes light and fluffy.

3. Add Eggs

Add the eggs one at a time, ensuring each is well incorporated before adding the next.

4. Incorporate Banana and Pineapple

Fold in the mashed banana and crushed pineapple along with the juice, mixing until well combined.

5. Combine Dry Ingredients

In a separate bowl, mix together the all-purpose flour, baking powder, baking soda, and salt.

6. Mix Dry and Wet Ingredients

Gently fold the dry ingredients into the wet mixture, stirring until just combined to avoid overmixing.

7. Add Coconut

Stir in the shredded coconut to distribute evenly throughout the batter.

8. Bake

Pour the prepared batter into the greased loaf pan, smoothing out the top with a spatula. Bake for approximately 1 hour, or until a toothpick inserted into the center comes out clean.

9. Cool

Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and Preparation/Cooking Time

Servings: Approximately 8-10 slices
Preparation Time: 15 minutes
Cooking Time: 1 hour

Tips for Storage & Reheating

• Store cooled bread in an airtight container at room temperature for up to 4 days.
• For longer storage, wrap the bread in aluminum foil and place it in the freezer. It can be stored frozen for up to 2 months.
• To reheat, defrost if frozen, then warm in a preheated oven at 300°F (150°C) for about 10 minutes or until heated through.

Conclusion

With its irresistible combination of banana, pineapple, and coconut, the Tropical Pineapple Coconut Bread offers a unique twist to traditional baked goods. This bread is not only a delight to make but also serves as the perfect treat for any occasion. Whether you’re looking to jazz up your breakfast routine or searching for a delightful snack, this bread will surely exceed your expectations.

Tropical Pineapple Coconut Bread

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• Author: Dulcia
• Total Time: 1 hour 15 minutes
• Yield: Approximately 8-10 slices 1x

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Description

Introducing the Tropical Pineapple Coconut Bread – a sumptuous delight that whisks your taste buds away to a tropical paradise. This recipe skillfully blends the lush sweetness of ripe bananas and crushed pineapple with a subtle whisper of coconut. Suitable for breakfast or as a snack, this bread is guaranteed to brighten up your day with its exotic flavors.

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Ingredients

Scale 1x2x3x

• 1/2 cup softened butter
• 1 cup sugar
• 2 large eggs
• 1 mashed ripe banana
• 1 cup crushed pineapple with juice
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup shredded coconut

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Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5 loaf pan using butter or non-stick spray to prevent sticking.
2. In a large mixing bowl, blend the softened butter with sugar using a mixer until the mixture becomes light and fluffy.
3. Add the eggs one at a time, ensuring each is well incorporated before adding the next.
4. Fold in the mashed banana and crushed pineapple along with the juice, mixing until well combined.
5. In a separate bowl, mix together the all-purpose flour, baking powder, baking soda, and salt.
6. Gently fold the dry ingredients into the wet mixture, stirring until just combined to avoid overmixing.
7. Stir in the shredded coconut to distribute evenly throughout the batter.
8. Pour the prepared batter into the greased loaf pan, smoothing out the top with a spatula. Bake for approximately 1 hour, or until a toothpick inserted into the center comes out clean.
9. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

• Prep Time: 15 minutes
• Cook Time: 1 hour