Banana Bread with Coconut and Pineapple

• Vegetarian

• Produce

  • 1 Banana, ripened
  • 1/2 cup Pineapple

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1/2 tsp Almond extract
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 cup Confectionary sugar
  • 2 cups Flour
  • 1 tbsp Poppyseeds
  • 1/2 tsp Salt
  • 1 cup Sugar

• Nuts & Seeds

  • 3/4 cup Coconut
  • 1/2 cup Walnuts, toasted

• Drinks

  • 2 tbsp Pineapple juice

• Dairy

  • 1 stick Butter
  • 1 tbsp Butter

Found on mmgood.com

Description

Ingredients

• 1 stick Butter, room temperature
• 1 cup Sugar
• 2 large Eggs
• 2 cups Flour
• 1 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 1 tablespoon Poppyseeds
• 1/2 teaspoon Almond Extract
• 1 Banana, ripened
• 1/2 cup Pineapple, crushed and drained from juices (reserve juices)
• 3/4 cup Coconut, toasted (use 1/2 cup for mixture and 1/4 cup to top cake prior to baking)
• 1/2 cup Walnuts, toasted
• 1 cup Confectionary Sugar
• 2 tablespoons Pineapple Juice (reserved from crushed pineapple)
• 1 tablespoon Butter, melted

Directions

• Preheat oven to 350 degrees, prepare baking loaf pan by spraying with oil and lining with parchment paper.
• Cream butter and sugar together in a large mixing bowl, mix for 4-6 minutes, add eggs one at a time. Add flour, baking powder, baking soda, salt and poppy seeds, mix until blended. Add almond extract, mashed banana, crushed pineapple and 1/2 cup toasted coconut, mix until blended (do not over mix).
• Add toasted walnuts and mix by hand, place in prepared pan, top with 1/4 cup of coconut. Bake for 60-70 minutes or until a toothpick inserted into the cake comes out dry.
• Mix the confectioners sugar with the melted butter and pineapple juice until smooth. Pour mixture on banana bread while bread is still warm. Let the banana bread cool completely before removing from pan. Slice and enjoy!