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
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.