Thursday, 23 October 2014

Pineapple Banana Bread

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 Instead of just making banana bread why not make banana, pineapple and coconut bread. This is a quick bread you can make with canned pineapple, some shredded coconut and some rotten looking over-ripe bananas. It is moist and delicious because of the fruit and extra virgin olive oil. You can feel good about giving your family a treat that has many good ingredients contained in it. It can be topped with cream cheese icing, a simple glaze like I have made or nothing at all!


You will need:
  • 3 mashed ripe bananas = 1 cup
  • 1/3 cup mild fruity olive oil - I used Amelia Extra Virgin Olive Oil- from Umbria
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 1/2 tsp ground cinnamon
  • 1 tsp real vanilla
  • 3/4 cup crushed pineapple - I used canned and drained about 2 tbsp liquid for the glaze
  • 2 cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup shredded coconut
Glaze 
  • 2-3 tbsp pineapple juice 
  • 1/2 cup to 3/4 cup icing sugar -I just keep adding icing sugar until I get a nice thick glaze
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Step 1: this is an easy recipe. The wet ingredients are mixed in a blender and then poured into the dry. Start with the bananas added to the blender to puree. 

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Step 2: add the olive oil, brown sugar, eggs, cinnamon, vanilla and pineapple. If you are using canned pineapple you can pour off 2 tbsp of the liquid to make the glaze later. Blend until smooth (30 seconds)

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Step 3: butter and flour a loaf pan.

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Step 4: in a large bowl add all dry ingredients (except coconut) and combine with a whisk. 

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Step 5: pour in the wet ingredients and gently stir with the whisk until just incorporated. Don't beat the batter or stir too hard or too long or you will have a tough, dense cake.

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Step 6: gently mix/stir in the coconut until just incorporated.

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Step 7: pour into prepared pan and bake at 350 degrees F for 45 minutes or until a toothpick inserted in the centre comes out clean. 

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once baked allow to cool 15 minutes in the pan before removing to a cooling rack.

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once completely cooled pour over the glaze you made by just adding icing sugar to the reserved pineapple juice until it is as thick as you like.

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It is moist and dense and delicious.








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