There are lots of flavors that can be added to a basic banana bread. This is what I’m adding to my banana bread recipe collection, tropics. Well, it was a cold and rainy day here when I must have been thinking about palm trees, a pina colada drink, and sandy beaches. Who knows. I had a Tropical vibe going on. It was about sweetened coconut, pineapple and you can’t forget the maraschino cherries. So, if you’re dreaming of warmer weather or you’re in sunshine already, this is a wonderful moist version of banana bread to make.
1 8 oz can Crushed Pineapple, drain and reserve the juice
2 Tbls reserve Pineapple Juice
¾ cup Sugar
2 Eggs, room temperature
1 tsp Vanilla
½ cup Butter, melted or Canola oil
1 cup Powdered Sugar
1 Tbsp reserved Pineapple juice, or more if needed
¼ cup Coconut, sweetened
Sliced Almonds, for garnish
Preheat oven 350. Grease and flour 9×5 inch loaf pan or use cooking spray
In a bowl whisk the flour, baking powder and soda, salt and coconut.
In a large bowl, add the banana and mash them. Add the pineapple, sugar, eggs, oil and vanilla and whisk until well combined. Add the dry ingredients to the wet and gently mix until ingredients are moistened together. Be sure to not overmix or you may end up with a more tough bread.
Bake in the oven for about 50 minutes to 1 hour until lightly golden brown and a toothpick comes out clean and no batter on it. While the bread bakes make the glaze. In a bowl add the powdered sugar, pineapple juice, coconut and mixed to the consistency desired. Let the bread cool for about 15 minutes and then remove from the pan and cool completely. Drizzle the glaze over completely cooled bread. Add sliced almonds to garnish if desired.
Enjoy … gathering around the table with family and friends
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