Pineapple Banana Bread (made with coconut oil!)


 This recipe is so simple and easy to make, I love recipes that only require one mixing bowl. It is also different from you regular banana bread. The pineapple elevates the flavor and adds that extra sweetness to it. I baked the bread in one loaf pan and then with the remaining batter, I made a dozen muffins. I didn’t get to cut into the bread because it was a gift for my dear friend Valeria, who currently lives about 2 hours away.

Valeria has been a friend of mine since I was in 1st grade, we have known each other our whole childhood and grew up in the same small town. Since I was not able to attend her party, I sent up the bread, muffins and other treats with a friend who did go to the birthday soiree. When I got the phone call the next day about how happy she was with the gift and how the delicious everything was, I knew I did something right. Happy Birthday Valeria!

This recipe is from Averie Cooks, I love her blog! All the sweet treats you could think of! Link below.

http://www.averiecooks.com/2013/03/pineapple-coconut-oil-banana-bread.html

 

Ingredients:

2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon nutmeg

1 ¼ cup sugar

¼ cup brown sugar

1 tablespoon vanilla

½ cup coconut oil (you can also use vegetable oil or butter)

A pinch of salt

2 large eggs

1/3 cup buttermilk

1 ¼ cup of ripe smashed bananas (I used 3 medium sized bananas)

1 cup diced pineapples (canned pinepples)

Instructions:

In one large mixing bowl combine the coconut oil, buttermilk, eggs, sugars and vanilla. Whisk all ingredients.

Add in the flour, baking soda, baking powder, nutmeg, salt, and stir. Mix well enough so all ingredients are incorporated. Do not over mix, or else the gluten will overdevelop and the bread will come out tough.

Stir in bananas. Before you stir in the pineapple make sure they are not carrying too much liquid. I squeezed the pineapple with my fingers to remove the excess liquid. Careful not to over mix the batter.

Use cooking spray (I use Trader Joe’s Coconut Oil spray) to coat the loaf pan. Then pour batter until loaf pan is a little over half way full. You can bake this using two loaf pans or bake one loaf and a dozen muffins. The muffins are also excellent! They are a yummy on the go breakfast when in a rush.

Preheat over to 350 degrees and bake the loaf for about 45 minutes or until top is golden brown.

I baked the muffins for about 20 minutes at the same temperature.

Allow the bread to cool for about 20 minutes before removing from pan. I used a mix of powdered sugar and whole milk for the glaze. It was just to add a little extra sweetness.

Store in a airtight container or foil. Bread is delicious with tea, or coffee in the morning. Enjoy!

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