There is nothing better than sleeping in on a Saturday. The one day of not be awaken by an alarm and need to iron work clothes. Amen to weekends!
I have a couple recipes planned for this weekend. One involves beer and I'm super excited to share it.
It's been awhile since I've let bananas turn brown. Instead of going with this recipe or this one, I opted to add a few different ingredients: pineapple and coconut. It's very tasty! The pineapple and coconut is not super strong but adds more texture to the bread.
We like the bread warm with a little butter and honey. Delish.
Pineapple Coconut Banana Bread
1/2 cup butter-flavored shortening (or softened butter)
1 cup sugar
2 eggs
1/2 cup mashed ripe banana
1/2 cup drained crushed pineapple
1/2 cup flaked coconut
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 350 degrees. Lightly butter a 8 x 4 loaf pan. Set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer, cream the shortening (or butter) and sugar (1-2 minutes). Beat in eggs. Stir in banana, pineapple and coconut. Gradually add dry ingredients and mix until just combined.
Pour batter into prepared loaf pan. Bake at 350 degrees for 55-65 minutes or until knife inserted comes out with few crumbs. Cool in pan 10 minutes before removing and cooling on a wire rack.
Serve warn with butter and honey. Store in airtight container.
Source: Taste of Home
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