Pineapple Coconut Bread
This moist quick bread treats you to a taste of the tropics for breakfast or snack time.
2 cups all purpose flour
3/4 cup sugar
1 tsp. baking powder
1/2 tsp. salt
1/3 cup vegetable oil
1 tsp. vanilla extract
1 can (15.25 oz.) Del Monte® Crushed Pineapple in 100% Juice, not drained
1 banana, mashed
1/2 cup shredded sweetened coconut, divided
1/2 cup sliced almonds
Preheat oven to 350°F. Lightly coat a 9x5-inch non-stick loaf pan with non-stick cooking spray; set aside.
Combine flour, sugar, baking powder and salt in a large bowl. Set aside.
Whisk together eggs, oil and vanilla in a medium bowl; stir in banana, pineapple and 1/4 cup of coconut. Add to flour mixture. Stir just until dry ingredients are moistened. Pour batter into prepared pan and sprinkle with remaining coconut and almonds.
Bake 60 to 70 minutes or until wooden pick inserted in center comes out almost clean. Let stand 10 minutes before removing from pan; cool completely on wire rack.
VARIATION: To make Coconut Pineapple Muffins, prepare recipe as directed, except lightly coat 12 non-stick muffin tin cups with non-stick cooking spray. Spoon equal amounts of batter in each cup, and sprinkle with remaining coconut and almonds. Bake 18 to 20 minutes or until wooden pick inserted in center of a middle muffin comes out almost clean. Let stand 5 minutes before removing; cool completely on wire rack.
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