This banana bread was inspired by the Hawaiian Cake recipe I posted last week. It’s moist …and the coconut and pecans add a nice texture. It’s the ideal tea time snack!
Here’s my Notes
1)The key to perfectly baking this bread is to cover 40 minutes into baking. This prevents it from over browning and drying out.
2)If you don’t have any buttermilk you can make your own by mixing 1/2 cup of milk with 1/2 Tablespoon vinegar and let sit for 5 minutes before using.
Pineapple-Coconut Banana Bread
1/2 cup (1 stick) butter, softened
1 cup brown sugar
1 teaspoon vanilla
1 teaspoon coconut extract
1/2 cup buttermilk
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 very ripe banana
1/2 cup crushed pineapple, untrained
1 cup coconut
1 cup finely chopped pecans
Spray a glass loaf pan with non-stick cooking spray. Preheat oven to 325 degrees.
In a large mixing bowl, cream together softened butter and brown sugar, with a hand mixer. Add in eggs, the extracts, and buttermilk. Beat in dry ingredients. Mash banana and add to batter. Fold in crushed pineapple with its juices, coconut, and pecans. Pour batter into prepared pan and bake in preheated oven for 1 hour and 10 minutes, after 40 minutes of baking tent bread with aluminum foil and bake for the additional 30 minutes. Cool for at least 30 minutes before slicing. Enjoy !