Wednesday, May 20, 2009


This tropical quick bread was still too hot to cut when I photographed it, so I don’t have a photo of the inside of the bread, but trust me, it is excellent. To give you an idea of what it tastes like, it has bananas, pineapple, coconut, walnuts, vanilla & rum extract in it.

1¾ cups all-purpose flour
2/3 cup white sugar
1/3 cup butter flavored Crisco
¼ teaspoon baking soda
2 teaspoons baking powder
½ teaspoon salt
1 cup mashed RIPE bananas
(1) 8 oz. crushed pineapple, well drained
1 cup sweetened shredded coconut
2 eggs
1 cup chopped walnuts
1 teaspoon vanilla
1 teaspoon rum extract
Cream the butter and sugar together, then add everything else and mix until smooth. Place in a greased 8½ x 4½ x 2½ loaf pan (the bigger loaf pan) and bake at 350 for one hour. Remove from pan and cool on rack.

NOTE: Some people in my family complain that coconut shreds get stuck in their teeth, so I run the coconut through the food processor just for a few seconds to make the shred a little finer.
NOTE: It is my cardinal rule that you never eat quick breads like this on the first day. Always wrap them tightly while hot and do not unwrap them until day two. If you do this, the flavors develop AND the bread will be much more moist.


teresa said...

Oooh, great tip about the bread, I'm definitely giving this a try!

Debbie said...

You and I have the same cardinal rule - I also NEVER eat any type of quick bread the first day. I wrap it in plastic wrap while it is still slightly warm (this will always give a moist bread) and then aluminin foil and open the next day and slice. Your bread looks great and I am always on the look out for a new quick bread!

Wandering Coyote said...

Nice! I love the flavours, though I'm not a huge fan of banana. There's enough stuff in this to make it less banana-y.

Heidi said...

This sounds like my kind of bread. I love the tropical flavors!

girlichef said...

Oh, I've never thought about using tropical flavors in a bread...this sounds really good :)

Trish said...

Now that looks like a very very good recipe....Yum. And true...a quick bread should be eaten on the second day! Yep...I am trying this recipe to be sure.

Kristen said...

The bread looks delicious! I'll have to give the tip a try but I don't know that my boys will let me :o)

Bunny said...

The bread looks great and the flavors sound terrific. Do you use this tip for cakes too??

Lara said...

This is very different than any other quick bread I've made, but it looks like a great combination.

Coleen's Recipes said...

MESSAGE TO BUNNY: Yes, I do this for cakes as well.I decorated wedding cakes years ago, and I used this technique on 100% of my cakes (wrap while hot and freeze while hot). It made a huge difference.

Judy said...

I love quick breads and will try this. Thanks for the tip about wrapping them until second day. I had never heard that before. I like the idea of the fruits, too.

Monica H said...


Katy ~ said...

Coleen, I'm loving the tropical flavors of this bread. YUM!

Elyse said...

Ooo, Coleen, a tropical bread sounds perfect for this time of the year!! How fabulous. You had me at coconut and rum extract :) Gorgeous loaf, and I can only imagine it tasted even better!