Coconut Pineapple Banana Bread Food

COCONUT-PINEAPPLE BANANA BREAD

Steps:

• Preheat oven to 350°F.
• Spray 9 x 5-inch loaf pan with cooking spray.
• Combine flour, baking soda, salt, nutmeg and ginger in a bowl and stir with a whisk to combine.
• Set aside.
• Place sugar, oil, yogurt and eggs in mixer bowl and beat at medium speed until well blended.
• Add banana, vanilla and pineapple.
• Mix until blended.
• Add flour mixture and beat on low until just moist.
• Stir in walnuts and coconut.
• Put batter in loaf pan and bake 60-70 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pan 10 minutes on wire rack.
• Remove from pan and cool completely.
• Store in airtight container.

BANANA-PINEAPPLE BREAD

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour 2 loaf pans.
• Mix flour, sugar, bananas, oil, applesauce, pineapple, eggs, cinnamon, baking soda, and salt together in a large bowl until blended. Pour into the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 60 minutes.

PINEAPPLE AND COCONUT BREAD LOAF

Steps:

• Combine ingredients in order given one at a time, mixing well between each addition.
• Pour batter into a greased loaf pan.
• Bake for 1 hour in a 350 degree oven, or until a toothpick inserted in the middle comes out clean.

PINEAPPLE BANANA BREAD

Steps:

• In a bowl, cream butter and sugar. Beat in eggs. Stir in banana, pineapple and coconut. Combine dry ingredients; stir into creamed mixture just until combined. Spoon into a greased 8x4-in. loaf pan. Bake at 350° for 65-70 minutes or until bread test done. Cool in pan 10 minutes; remove to a wire rack.

TROPICAL PINEAPPLE COCONUT BANANA BREAD RECIPE - (4.5/5)

Steps:

• 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.

HAWAIIAN COCONUT PINEAPPLE BREAD RECIPE

Steps:

• Preheat oven to 350 degrees F. Pour pineapple chunks into a fine mesh strainer and allow to sit and drain, at least 10 minutes. On a large rimmed baking sheet spread coconut. Bake until lightly toasted, tossing occasionally, 6 to 10 minutes.
• Grease bottom and sides of a 9 x 5-inch loaf pan; dust with flour, tapping out excess. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Reduce speed to low, and alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture. Mix just until combined.
• Fold pineapple and 1 cup toasted coconut into batter. Scrape batter into prepared loaf pan and smooth surface with a rubber spatula; sprinkle with remaining 1/2 cup coconut. Bake until a toothpick inserted in center comes out clean, 65 to 70 minutes (cover pan with foil halfway through). Let cake cool in pan 15 minutes. Remove from pan, and transfer to a wire rack to cool completely.

COCONUT AND PINEAPPLE BANANA CAKE (HUMMINGBIRD CAKE)

Steps:

• Pre-heat the oven to 180C / 355F and line a 8 - 9 inch square (or equivalent) baking pan with baking paper.
• Combine the flour, baking powder, baking soda, coconut, and salt in a large bowl.
• Mash the banana in another large bowl, then whisk in the eggs, sugar, oil, pineapple and juice, cinnamon and ginger.
• Add the dry ingredients into the wet ingredients and stir until just combined (take care not to overmix).
• Pour into the baking pan, then bake for 25 to 30 minutes until a skewer inserted into the centre of the cake comes out more or less clean.
• Let cool in the pan for 10 minutes, then transfer to a cooling rack.
• Beat the cream cheese with a hand-held whisk, then slowly whisk in the icing / powdered sugar until you have a thick frosting. Pile on top of the cake (nice and thick!) when the cake is completely cool.

BANANA PINEAPPLE BREAD

Steps:

• Heat your oven to 350 and spray a loaf pan with cooking spray, lining the bottom with parchment paper.
• In a medium bowl, whisk the flour, baking powder and salt.
• In a separate large bowl, whisk all remaining ingredients.
• Add the dry ingredients into the wet ingredients and stir until just combined.
• Pour into the loaf pan and bake until golden brown and a toothpick inserted in the center comes out clean, about 1 hour 10-15 mins
• Let cool COMPLETELY
• Slice and DEVOUR!

MOIST PINEAPPLE BANANA BREAD

Steps:

• In a large bowl, combine the flour, sugar, salt, baking soda and cinnamon. In another bowl, whisk the eggs, oil and vanilla; add pineapple and bananas. Stir into the dry ingredients just until moistened. Pour into two greased 8x4-in. loaf pans., Bake at 350° for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.

PINEAPPLE COCONUT BREAD

Steps:

• Preheat oven to 325F.
• Spread the coconut out on a large cookie sheet and bake at 325F for 4-5 minutes until golden brown, stirring at least once during the baking time. Tip: watch the coconut very closely so it doesn't burn. Set the toasted coconut aside to cool.
• In a medium mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
• In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating the eggs into the batter well between each addition.
• Add half of the flour mixture and half of the sour cream and mix well. Add the remaining flour mixture and sour cream, mixing until fully incorporated.
• Stir in the crushed pineapple (as much of the juice drained off as possible) and 1 cup of the toasted coconut. Pour the batter into a loaf pan that has been greased with non-stick cooking spray. Top with the remaining toasted coconut.
• Bake the bread at 325F for 60-70 minutes, until a toothpick inserted into the center comes out clean.
• In a small bowl, combine the powdered sugar and milk. Pour the frosting over top of the bread while it is still slightly warm, but not hot. Cool the bread completely to room temperature, then slice and serve.

PINEAPPLE COCONUT BREAD

Steps:

• Preheat oven to 325 degrees and spray a loaf pan with baking spray.
• Spread coconut on a baking sheet and bake for 6 to 10 minutes shaking the tray occasionally.
• In your stand mixer add the butter and sugar and cream on high speed until light and fluffy for 1-2 minutes.
• Add the flour, baking soda, and salt into a bowl and whisk together until well mixed.
• Add eggs, one at a time until fully combined then add in the flour mixture and the sour cream alternating in batches (1/3 of the amount each time).
• Gently add in the pineapple and 1 cup of the coconut flakes with a spatula.
• Add the batter to the loaf pan then sprinkle the top with the remaining coconut.
• Bake for 65 to 70 minutes or until the cake is cooked through (test with a toothpick).

PINEAPPLE/BANANA/COCONUT BREAD - CASS'S

Steps:

• 1. Preheat oven to 350 degree F. Grease two 8 x 4 inch bread pans. In a medium bowl; blend dry ingredients.
• 2. In another bowl whisk oil, eggs and vanilla. Beat the oil mixture into the dry ingredients. Will be thick. Do not over beat. Fold in the banana's, coconut, pecans and pineapple.
• 3. Pour batter evenly into the two prepared bread pans and bake for 55 - 65 minutes or until pick comes out clean.
• 4. Cool for ten minutes before removing from pans to continue cooling on wire racks. I made a glaze for mine: 4 oz cream cheese 1/2 tsp vanilla 1 cup confectioners' sugar 1 1/2 to 2 Tbsp milk Whip the cream cheese on high for 1 minute until fluffy. Add vanilla and slowly stir in the confectioner's sugar. Add milk 1 tablespoon at a time until it reaches the right consistency. The icing will be thick but pourable.

PINEAPPLE BANANA BREAD WITH COCONUT & MACADAMIA

Steps:

• 1. Place macadamia nuts in a single layer on a baking sheet lined with a silicone mat or parchment paper. Transfer to a 325ºF preheated oven and toast for 10 minutes; coarsely chop and set aside. In a small skillet over medium heat, add wheat bran and toast for 2 minutes, set aside to cool off.
• 2. In a large mixing bowl, combine flour, baking soda, cinnamon, sea salt and brown sugar; whisk to combine. To this add eggs, bananas, pineapple, applesauce, coconut and vanilla extract; stir just enough to combine. Half way through mixing, add the toasted & chopped macadamia nuts; incorporate them into the batter. Divide batter between a 9 x 5-inch loaf pan and two little ones all lightly greased. Tap each pan to remove any trapped air bubbles.
• 3. Transfer pans to a 350ºF preheated oven and bake for 1 hour or until a cake tester inserted in the center comes out clean. The smaller loaf pans should be done after 35-38 minutes. When the loaves are done, remove from the heat, let cool for 15 minutes before transferring them to a wire rack to cool completely.
• 4. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=zc0NoH8Y7Kw