In a large bowl, whisk together:3 large eggs
1¼ cup canola oil
2 teaspoons vanilla extract
1 teaspoon coconut extract (don't leave out)
2 cups of ripe mashed bananas
1 (8 ounce) can crushed pineapple drained
2/3 cup brown sugar, packed
1 cup white sugar
After it is well mixed, stir in:
3 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
1½ teaspoon ground cinnamon
1 cup chopped pecans
Mix well with wooden spoon and pour into two greased 8" x 4" x 2" loaf pans. Bake at 350F for 60 minutes or until toothpick tests clean. Cool in pan for 20 minutes before removing to wire rack. Wrap hot banana bread in plastic wrap and let it cool.
Hubby loves this bread toasted & slathered with butter!!
i believe its the best , it look so delicious!
ReplyDeleteI love the tropical flavors going on in here. I have everything but the canola oil, do you think I could sub veg oil or not?
ReplyDeleteI'm likin' the little tropical twist...sound great :)
ReplyDeleteSounds and looks yummy!
ReplyDeleteWOW! Very cool! I'll send you an e-mail shortly. And Thank you!
ReplyDeleteLove the pineapple in your bread!
It does look delicious! This is so tempting..
ReplyDeleteI've been looking for a great banana bread recipe. Thanks coleen :)
ReplyDeleteWe love banana bread and usually make it often. We'll be trying this when the bananas are riper. Thanks.
ReplyDeleteI'm making this asap!
ReplyDeleteCongratulations to the winner!
ReplyDeleteAnd YUM on this banana bread. It does sound very very good indeed. Now I need to buy some bananas just to try this.
Love it! Nice tropical flavors during these dreary cold months.
mmmm, there is a good chance that we will make this tonight!
ReplyDeleteLooks delicious..great combo, pineapple and bananas.
ReplyDeleteColeen, this looks absolutely fabulous. I love a touch of the tropics at this time of year.
ReplyDeleteLooks mighty FINE
ReplyDeleteColeen, I believe you when you say this is the best bread. It looks fabulous, and I want to try. It will go in my huge file of recipes to try. I wish I could bake and eat faster.
ReplyDeleteMy bananas are getting ripe and I have threatened the whole family to stay away from them! HA!
ReplyDeleteI can't wait to make this.
The best?!!! I love the pineapple twist! I can't wait to give this a try!
ReplyDeleteLOL, I, uh, guess I should try this especially as I always have bananas in the house.
ReplyDeleteCongrats to the winner!
~ingrid
Well I missed your giveaway, but both this bread abd your crescent receipes look delicious. I just got off a blog that made cresent pockets and they look so good!
ReplyDeleteCongrats to the winner of your giveaway!
I'm going to try this recipe out - love the banana/pineapple combination!
ReplyDeleteMy only question is what is the purpose of wrapping the loaf after 20 minutes? I have made banana bread many times over the years and have never heard of doing this.
ReplyDeleteTo Anonymous: It seals in all of the moisture and you get a much moister loaf with no hard edges. I do the same thing with all of my cakes and it makes a world of difference.
ReplyDeleteColeen, I just took the breads out of the oven. I also made six muffins. This is a really good recipe. Very easy to prepare too. Thank you so much for sharing it. My husband and I just had one of the muffins and they are wonderful. Very very tasty.
ReplyDelete