Tropical Pineapple Coconut Banana Bread

• Vegetarian

• Produce

  • 5 Bananas, very ripe
  • 6 oz Pineapple, canned

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 tsp Baking powder
  • 1/3 cup Brown sugar, dark
  • 1/3 cup Cane sugar, organic
  • 1 1/2 cups Flour, white
  • 1 tsp Salt
  • 1 tsp Vanilla
  • 1/2 cup Whole wheat flour

• Nuts & Seeds

  • 5 oz Cream of coconut, canned
  • 1/2 cup Macadamia nuts

• Dairy

  • 1 stick Butter

Found on flavorite.net

Directions

• 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.