As a runner, I always have bananas in my kitchen. Anyone who runs knows that they’re the perfect food – great source of energy, easy on the stomach and they contain potassium which can help to prevent cramping (we lose potassium through sweat). Last week, I wasn’t able to run as much because I had tweaked my knee slightly. It turns out I just needed a bit of rest and my knee was fine, but I had several left over bananas. They weren’t pretty bananas either – they were starting to turn brown. I could have just frozen them and saved them for a smoothie but overripe bananas are much better suited for banana bread! Though I do love chocolate chips in my banana bread, I wasn’t really feeling that particular combination. I Googled and came across a recipe for pineapple banana bread. Sounds good! But I’ll make it better by throwing in some shredded coconut to the mix. The result is a banana bread with a nice twist – you get bits of pineapple and coconut flakes throughout. Don’t worry, you still get a nice banana flavor. But I think the best part about the loaf is that it is super moist!
Some notes about the recipe below: The original recipe called for an oven temperature of 350F but I found that too hot. I baked my banana bread at 325F and it worked perfectly. If you find the top of your loaf is baking a little too quickly and you’re worried about it browning, place a piece of parchment paper on top. If you have a convection oven, you may need to tent the pan with a piece of tin foil instead.
Pineapple Coconut Banana Loaf
(Yield: 1-9″x5″ loaf)
- 1 1/2 cups All purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 cup unsweetened coconut flakes
- 2 eggs
- 3/4 cups canola oil
- 1 cup mashed banana
- 1/2 cup crushed pineapple, drained
- 1 teaspoon vanilla
- Preheat oven to 325F and grease a 9” x 5” loaf pan.
- Combine the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg and coconut flakes in a mixing bowl and stir with a whisk to mix thoroughly.
- In a separate bowl, beat the eggs, oil, mashed banana, crushed pineapple and vanilla together until blended.
- Gently fold in the dry ingredients, and mix until just combined. Be careful not to over mix.
- Pour the batter into the greased loaf pan and bake for 50-60 minutes or until a tooth pick inserted into the centre comes out clean.
- Cool loaf in the pan for 15 minutes, then remove to a rack and allow to cool completely before slicing.
(Adapted from: Robin Hood)