Coconut Pineapple Banana Bread Recipes

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour 2 loaf pans.
• Mix flour, sugar, bananas, oil, applesauce, pineapple, eggs, cinnamon, baking soda, and salt together in a large bowl until blended. Pour into the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 60 minutes.

Steps:

• Preheat oven to 350°F.
• Spray 9 x 5-inch loaf pan with cooking spray.
• Combine flour, baking soda, salt, nutmeg and ginger in a bowl and stir with a whisk to combine.
• Set aside.
• Place sugar, oil, yogurt and eggs in mixer bowl and beat at medium speed until well blended.
• Add banana, vanilla and pineapple.
• Mix until blended.
• Add flour mixture and beat on low until just moist.
• Stir in walnuts and coconut.
• Put batter in loaf pan and bake 60-70 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pan 10 minutes on wire rack.
• Remove from pan and cool completely.
• Store in airtight container.

Steps:

• Cream butter and sugar.
• Add eggs, one at a time, beating well after each.
• Sift dry ingredients and add to creamed mixture.
• Fold in banana, pineapple, coconut and nuts. Pour mixture into a greased and floured loaf pan.
• Bake at 350 degrees for 50-60 minutes.
• Cool in pan 10 minutes, remove to wire rack.

Steps:

• Preheat oven to 350F. Grease a standard loaf pan. Toast the nuts in the oven for about 10 minutes. Cream butter, 2 of the mashed bananas and sugars in a large bowl. Mix in eggs. In a separate bowl, mix the remaining dry ingredients. Mash remaining bananas thoroughly in another bowl (3rd) and fold in pineapple, cream of coconut, and vanilla. Fold both banana mixtures from other two bowls slowly into dry ingredients - don't over mix! Fold in the nuts. Pour batter into the pan. Bake for about 55-60 minutes until a toothpick inserted into center of loaf comes out mostly clean, rotate pan a few times while baking (Cooking time may vary depending upon your oven... my oven is commercial grade and tends to cook faster than others... just keep an eye on it :-) Let the bread cool on a rack and turn out of the pan after about fifteen minutes. Let cool almost completely (approximately 45 minutes) before slicing. The bread will be very dense and moist.

Steps:

• 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 8x4-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.

Steps:

• Preheat oven to 350°F. Spray two 8-by-4-inch loaf pans with floured cooking spray; set aside. (I have not tried it but I suspect you could bake as muffins, mini loaves, or in a Bundt pan, adjusting baking times accordingly). In a large bowl combine the eggs, coconut oil, buttermilk, sugars, vanilla, and whisk to combine. Add the flour, baking powder, baking soda, nutmeg, salt, and stir to just incorporate; don't overmix because the gluten will overdevelop and bread will be tougher. Stir in bananas. Stir in pineapple (if using frozen, just add it frozen, no need to thaw it first. If using fresh or canned, make sure it's well-drained or it could water-down the batter). Pour batter into prepared pans and bake for about 45 minutes, or until top is golden and set, a toothpick inserted in the center comes out mostly clean (banana bread is gooey and it may not come out perfectly clean). If bread is browning too fast on the top, you may wish to tent the pan with foil. Allow bread to cool in pan for about 15 minutes before removing and transferring to a wire rack to finish cooling.