It was suggested to me that I might enjoy a recipe on thisfarmgirlcooks. That was for what was called Hawaiian Banana Bread with Coconut & Pineapple. I must say I was intrigued as to how it might taste.
So I decided I would make it. But first I had to convert to metric measurements as best I could. That wasn’t a huge task. So I worked out what I thought would be a good ratio of ingredients, particularly for the banana and pineapple. Those quantities are important, but variations can be resolved by adjusting baking times too.
The recipe is, as with all quick-breads, very simple. It takes no more that about 15 minutes to prepare the quick-bread for baking. Then it is a matter of waiting for it to bake and cool.
How much banana and pineapple?
In the recipe below I mention that I used 130g of ripe banana flesh. That was from one very large banana. But since bananas differ in sizes I say to use 1 to 2 bananas. But you don’t need to worry too much since, if you use more than 130g, you can simply bake for a little longer.
The same applies, really, to the crushed pineapple. I say to use 240ml, but the volume of liquid to fruit may differ in that too. For my pineapple I actually used a can of pineapple chunks with the juice drained off. Then I processed the chunks to get crushed pineapple. That processing released juice, of course, which I left in the pineapple when I measured my 240ml.
I think this mixture could easily be used to make muffins too, so if you don’t possess a 2lb loaf pan but you do have a muffin pan you could try that. Though the baking time would be much less, maybe 20 to 25 minutes.
My Banana Bread with Pineapple & Coconut baked very well indeed. It was baked through when I tested it with a skewer after 60 minutes. So I took it out of the oven and left it in the loaf pan for 10 minutes. Then I carefully transferred it to a wire rack to cool almost completely before removing the parchment paper.
It was very moist and tender, and i was careful when slicing it. Then I had a taste. What a wonderful banana flavour it had. But not only banana, there was a sweet fruitiness too which came from the sweet pineapple. I also had a slight bite or crunch as I encountered the shreds of coconut. It was moist too, but completely baked through.
I was very impressed with how this turned out and will certainly make it again.
Another easy quick-bread recipe is Cheese & Spring Onion Quick Bread Loaf.
Banana Bread With Pineapple & CoconutCourse: Cakes, DessertsDifficulty: Easy
250g(1 2/3 cups, based on scooping packed flour into a 250ml cup) plain flour
200g(1 cup) caster sugar
113g(1 stick) softened unsalted butter
2 medium eggs(large in USA)
4g(1 tsp) baking powder
2g(1/2 tsp) baking soda
1.5g(1/4 tsp) salt
1 – 2 ripe bananas, mashed (I used one large banana with a flesh weight 130g)
240ml(1 cup) crushed pineapple(I crushed chunks and included the juice the chunks released)
25g(1/4 cup) shredded coconut, desiccated will be fine.
- Preheat the oven to 180C/160C Fan/350F.
- Grease and line a 2lb/900g loaf pan
- Place the butter and sugar in a large bowl and cream them together until they are light and fluffy.
- Add the eggs, one at a time, and whisk thoroughly to combine.
- Next add the banana and pineapple and stir until everything is combined.
- Add the baking powder, baking soda and salt into the flour and stir to combine.
- Sift the flour onto the wet ingredients and fold in until almost fully incorporated.
- Sprinkle the coconut over the top and continue folding until that is well mixed in.
- Scoop the mixture into the prepare pan and spread to level it off.
- Place the loaf pan into the oven and bake for 60 minutes, until a skewer poked into the centre comes out clean.
- Remove from the oven and allow the quick-bread to cook in the pan for at least 10 minutes.
- Transfer to a wire rack to cool completely.