Here you go!
I started here: Grandmama's Hawaiian Nut Bread
and then I made some changes:
I used 4 ripe bananas for each batch
a whole large can of crushed pineapple (Dole has a lot more flavor than off-brands)
I left out the nuts, but I think I'd add chopped macadamias if I wasn't feeding hundreds of shop hoppers ;)
I lined the pans with foil, then lifted the loaves out, wrapped each loaf in the foil & then put them in a zip freezer bag in the freezer as soon as they were cool. They sliced nicely when frozen.
By making a batch or two each evening, I was able to make enough for the whole crowd days ahead & kept them in the freezer till the Shop Hop.
Here it is as I made it:
Banana Pineapple Coconut Bread
- 3 cups plain flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 heaping teaspoon cinnamon
- 1 cup shredded coconut
- 3 whisked eggs
- 4 mashed bananas
- 1-1/2 cups vegetable or canola oil
- 2 teaspoons vanilla
- 2 teaspoons coconut extract
- 16 oz can crushed pineapple, drained
1. In large bowl, whisk together dry ingredients.
2. In separate bowl, whisk together wet ingredients.
3. Add wet mixture to dry mixture and stir with a spatula just until moistened.
4. Pour into 2 greased and floured 5x9 inch loaf pans.
Bake at 350 for 1 hour and 10 minutes. Cool in pans 10 minutes. Lift out with the foil & cool on wire rack, wrap & freeze. Makes 2 loaves.