This isn’t your ordinary banana bread. No, this Pineapple Coconut Banana Bread has a nice tropical taste to it, while still being moist. Yum!
Check out Korena’s recipe for the instructions. Here are the measurement conversions.
8″ x 4″ inch (20cm x 10cm)
2 cups (240g) all purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon freshly grated nutmeg
3 large, over-ripe bananas
1/2 cup (113g) unsalted butter, softened
1 cup (200g) granulated white sugar
1½ tablespoons dark rum
1/8 teaspoon white vinegar
1/2 cup (57g) dried, shredded unsweetened coconut
1/2 cup (113g) drained crushed pineapple
1 tablespoon large grained, sparkly brown sugar
Please check out the March 2014 issue of the magazine.
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