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Home » {Tropical} Banana Bread

{Tropical} Banana Bread

July 10, 2014 by Nicole Crocker 2 Comments

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Banana Bread with a twist. {Tropical} Banana Bread has pineapple and coconut added to make this traditional classic even more scrumptious!

{Tropical} Banana Bread

Are you always looking for something to make with those over ripe bananas sitting on the counter? We love recipes with bananas in our house so I usually deliberately buy extra bananas to let ripen on my counter. My Easy Banana Bread is my go to recipe but today I was in the mood to jazz things up a bit. I went to the pantry and saw my cans of crushed pineapple and shredded coconut stacked on the shelf and knew immediately it could be a magical combination. Then I added some white chocolate chips for some extra sweetness, topped it with a graham cracker coconut crumb topping and my creation was complete. I was happy I made enough for two loaves because my daughter and I almost wiped one loaf out by the end of the day!

{Tropical} Banana Bread

 

{Tropical} Banana Bread
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{Tropical} Banana Bread

Banana Bread with a twist.{Tropical} Banana Bread has pineapple and coconut added to make this traditional classic even more scrumptious! 
Course Breakfast
Cuisine American
Prep Time 15 minutes minutes
Cook Time 50 minutes minutes
Total Time 1 hour hour 5 minutes minutes
Servings 2 loaves
Calories 464kcal
Author Nicole Crocker

Ingredients

  • 3 Cups All purpose flour
  • 1 teaspoon Baking soda
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Salt
  • 1 Cup Sugar
  • 1 Cup Brown sugar
  • 1 1/4 Cup Coconut oil melted
  • 3 Large eggs
  • 1/4 Cup Milk
  • 1 teaspoon Vanilla
  • 3 Ripe bananas mashed
  • 1 Cup Crushed pineapple drained
  • 1 Cup Shredded coconut
  • 2 Tablespoons Four
  • 1 1/2 Cups White chocolate chips

For the crumb topping

  • 3 Tablespoons Unsalted butter
  • 1 Cup Crushed graham cracker crumbs
  • 1 Cup Shredded coconut

Instructions

  • Preheat oven to 350 Degrees F. Grease two loaf pans.
  • In a small bowl combine flour, baking soda,baking powder and salt and set aside.
  • In a large bowl mix the white and brown sugar with coconut oil. Gradually add eggs one at a time and mix to incorporate. Add the dry ingredients into the wet and mix. Mix in the vanilla and milk.
  • Add the bananas, pineapple and coconut and mix to incorporate. Toss the white chocolate chips with two tablespoons of flour and fold into batter.

For the crumb topping:

  • Cut the graham cracker crumbs, coconut and butter with a fork to form crumbs.
  • Pour batter into prepared loaf pans and sprinkle tops with crumb topping.
  • Bake for 40-50 minutes or until a toothpick comes out clean.

Nutrition

Serving: 1Slice | Calories: 464kcal | Carbohydrates: 60g | Protein: 5g | Fat: 24g | Saturated Fat: 19g | Cholesterol: 32mg | Sodium: 191mg | Potassium: 243mg | Fiber: 2g | Sugar: 40g | Vitamin A: 123IU | Vitamin C: 4mg | Calcium: 65mg | Iron: 2mg

{Tropical} Banana Bread

If you love this {Tropical} Banana bread and are craving more banana bread recipes try my Easy Banana Bread!

I will be sharing this recipe at the following link parties:

I’m Lovin it

Strut your Stuff

Savoury Sundays

 

Filed Under: Breads, Breakfast, Desserts

Comments

  1. Jennie says

    July 18, 2014 at 6:36 pm

    Such a great spin on banana bread!
    Come link up with me today!!
    http://thediaryofarealhousewife.blogspot.com

    Reply
  2. Laura@Baking in Pyjamas says

    July 20, 2014 at 10:51 am

    I love your tropical twist on banana bread, it sounds yummy especially with a crumb topping. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!

    Reply
5 from 1 vote (1 rating without comment)

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