Tropical Banana Bread. This Tropical Banana Bread is the most delicious twist on a classic favorite. I love the coconut and pineapple in this, and can't seem to get enough. Banana bread gets a tropical update with the addition of crushed pineapple and flaked coconut in this moist, easy-to-make breakfast bread.
Tropical banana bread is sweet, fruity, and moist.
It's like traditional banana bread, but it's made with coconut oil, crushed pineapple, and shredded coconut.
I'm loving this twist on classic banana bread!
You can cook Tropical Banana Bread using 13 ingredients and 3 steps. Here is how you cook that.
Ingredients of Tropical Banana Bread
- Prepare 1/2 cup of butter.
- It's 1 cup of coconut sugar.
- Prepare 3 of eggs.
- Prepare 3 cup of flour.
- Prepare 1 tsp of baking powder.
- Prepare 1 tsp of baking soda.
- Prepare 1/2 tsp of salt.
- You need 1/2 tsp of cinnamon.
- You need 1/2 tsp of nutmeg.
- It's 2 of bananas.
- You need 1/2 cup of prunes, chopped.
- You need 1 of medium mango, chopped.
- It's 1/2 cup of pineapple, chopped.
Sweet and fruity, this supremely moist banana bread is bursting with tropical flavors. One slice is sure to cure even the fiercest Winter blues. And just like that, it's Wednesday! Banana bread, made with light butter, is the perfect anytime treat.
Tropical Banana Bread instructions
- Cream butter, sugar, add eggs and mix until smooth..
- Mix dry ingredients together and mix alternately with chopped fruit and mashed bananas..
- Pour into greased and floured 1 1\2 quart loaf pan, and cook about an hour at 350°F, or until a toothpick inserted comes out clean and/or is golden brown. Will make about 8 to 10 big slices. If you like, you could probably make these in a muffin tin, also..
This Tropical Banana Bread is the best way to use up those ripe bananas on the counter. Adding cherries, pineapple, and coconut makes this sweet bread a favorite in our house. The usual banana bread routine involves walnuts, which are not tropical nuts. So I started with macadamias and cashews. Both were good, but I was surprised that I preferred the macadamia.
