The wedding has now come and gone . . . and Steph and Andrew are now on the sunny beaches of Hawaii for their honeymoon while the rest of us get to stay home. I am seriously green with envy (but so happy for them at the same time).
I tried to invite myself along on their 10-day vacation to that island paradise, but they didn’t even consider it. 🙂 So, I am dealing with the sadness of having to stay here- the most un-tropical place on Earth (Utah is a very dry desert!)- by adding a little “tropicalness” to my life (I don’t think that tropicalness is a word, but I am still going to go with it).
My family loves banana bread and at the end of each week, chances are that we have some bananas that are perfect candidates for banana bread. I mixed it up this time by adding some of my favorite foods- pineapple and coconut- to my favorite banana bread recipe. The result was a smashing success and received rave reviews from my entire family! Add a little “tropicalness” to your life and your banana bread with this simple and yummy recipe. 🙂
1 cup canola oil (or vegetable oil or applesauce can be substituted)
4-5 ripe bananas, mashed (about 2 cups)
1 cup shredded sweetened coconut
1 (8 oz) can crushed pineapple, with juice reserved
1 cup powdered sugar
Preheat oven to 350 degrees.
In a large bowl, combine the flour, sugar, salt, cinnamon, and baking soda. In another bowl, mix together the eggs, oil, and vanilla. Add in the pineapple, coconut and bananas and stir. Pour the wet ingredients in with the dry ingredients and mix until they are just barely combined- don't overmix. Pour the batter into two 8x4" greased loaf pans.
Bake for 65-75 minutes or until a toothpick inserted in the middle of the loaf of bread comes out clean. Let bread cool for 5-10 minutes before removing from pans and placing on a wire rack to continue cooling.
In a small bowl, mix together the reserved pineapple juice and powdered sugar. Drizzle over the top of the warm bread and enjoy!