Thursday, August 16, 2012

Pineapple, Coconut, Banana Bundt Bread

Another week and another banana bread recipe because we always have ripe bananas that need to be shown some love at my house.  This time I wanted to make it more tropical with the addition of coconut and pineapple.  My husband said the cake had some lovely textures because the top of the cake was crunchy with the sliced almonds and coconut and then the rest of the cake was moist with the flavors of pineapple and banana.  I keep telling myself  I will not buy any more bananas.. but when I don't buy them someone always asks me, "Why are there no bananas??".  So the cycle of ripe bananas and banana breads may never end at my house. :)

2 1/4 cups of All Purpose Flour
3 ripe bananas mashed
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground nutmeg
1/2 tsp ground ginger
3/4 cup sugar or splenda
1/4 canola oil
1/4 cup pineapple juice (from canned pineapple)
2 eggs
1 Tbs vanilla
1 cup drained canned crushed pineapple
1/2 cup sliced almonds
3/4 cup sweetened flaked coconut

 Mix all wet ingredients together first.  Then sift flour and baking soda together and gently fold into wet ingredients.  Spray or oil a bundt pan.  Add sliced almonds and 1/4 cup of flaked coconut to the bottom of pan.   Then fill with cake batter.  Bake in a 350 degree oven for 45-50 minutes or until fully baked through.  Slice and serve.  Enjoy.
Recipe adapted from
Recipe Source Link

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