I like to make different kinds of quick breads and put them in the freezer. With the fall coming we start getting busy at work and it is nice to pull pre-made foods out of the freezer. I pinned the Tropical Banana Bread from the Six Sister Stuff, since it looked like it might be a great recipe to make and freeze. And I was right!
Also, so far the recipes we have tried from their site have been winners. We love Six Sisters!!
We always have a few bananas that get a little too ripe. If you don’t have time to use them up right away, put them in the freezer until you can bake with them. So this is a great recipe from that perspective as well. Waste not, want not!
If you use the small 4″x2″pans they also make great gifts at the holidays. I also like to make my pumpkin bread recipe in the small pans too. People love these gifts since they’re a little different than the traditional chocolate-ly sweets you usually get during the holidays.
To make this bread, you need flour, sugar, salt, cinnamon, baking soda, eggs, vanilla, canola oil, ripe mashed bananas, shredded sweetened coconut, and crushed pineapples. Just looking at the ingredients, you can tell that this is going to be a nice tropical snack, even during the cold winter months!
Preheat oven to 350. Grease two 8″x4″ loaf pans or four 4″x2″ pans. In a large bowl, mix together the flour, sugar, salt, cinnamon and baking soda. In medium bowl mix together eggs, oil and vanilla. Add the drained pineapple, coconut and bananas and mix.
Pour the wet ingredients into the dry ingredients and mix until just combined. Pour into the greased pans.
Bake for about 65 minutes if using the larger pans and 50 minutes if using the smaller pans. Check to see if done by inserting a toothpick into the middle of the loaf and comes out clean. Once they’re done, let your loaf cool for about 10 minutes and then remove from the pan and let it cool completely on a wire rack.
When bread is cool you can make a drizzle of pineapple juice and powdered sugar and pour over the bread.
This bread actually tastes even better the next day, so make it ahead of time if you can. And don’t forget: make extra to put in the freezer. Your future self will thank you when you need a quick snack and BOOM, your freezer is stocked with tropical treats!
- 3 cups flour
- 2 cups white sugar
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 3 eggs
- 2 teaspoons vanilla
- 1 cup canola oil
- 4-5 mashed ripe bananas(about 2 cups)
- 1 cup shredded sweetened coconut
- 1 (8 ounce) can crushed pineapple,drained
- Preheat oven to 350. Grease 2 8" X 4" or 4 4" X 2" pans loaf pans.
- In a large bowl, mix together flour, sugar, salt, cinnamon, and baking soda.
- In another bowl blend together eggs, canola oil, and vanilla. Add in the coconut, pineapple, and mashed ripe bananas.
- Pour wet ingredients into dry ingredients and mix until barely combined. Do not over mix.
- Pour batter into greased loaf pans.
- Bake about 65 minutes if using larger pans and less time if using the smaller pans. Check doneness with a toothpick inserted in the middle of the loaf. If it comes out clean it is ready.
- Let bread cool about 10 minutes before removing from the pan and place on wire rack to finish cooling.
Sharon
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