steve2-in-la
Well-known member
Here you go Michael. You can halve this recipe and make an 8" loaf and some muffins or one, 9" loaf.
By the way, this is my own, top-secret banana bread recipe and one I humbly believe to be the best I've ever had. Don't share this with the others, there'll be no END to it. ;>D
Pineapple-Coconut-Banana Bread
This makes three, 8” loaves.
1 cup CANOLA or CORN OIL
2 ½ cups SUGAR
4 LARGE EGGS
6 large ripe BANANAS, mashed
3 Tbsp BANANA LIQUEUR
1 Tbsp VANILLA EXTRACT
12 oz PLAIN GREEK (or BANANA) YOGURT
8 oz CRUSHED PINEAPPLE, IN JUICE
3 cups ALL-PURPOSE FLOUR, sifted
1 cup 10 GRAIN FLOUR or WHOLE WHEAT
3 tsp BAKING POWDER
1 tsp BAKING SODA
1 tsp KOSHER SALT
1 pkg SWEETENED-SHREDDED COCONUT, divided into thirds
1½ cups CHOPPED PECANS
½ cup GRANULATED SUGAR
PAM non-stick spray
Preheat oven to 350°F. Grease and parchment three 8”x4” loaf pan.
In the bowl of an electric mixer, cream together oil and sugar until it becomes light and fluffy. Add eggs, one at a time, beating after each addition. Continue to beat until fluffy and light. Mix in the bananas, liquor, vanilla, pineapple and yogurt
Sift the dry ingredients together and fold into batter until just combined. Finally, stir in 2/3 of the coconut and pour into loaf pan.
Sprinkle the sugar evenly over the tops of the loaves, follow with the nuts, then the remaining 1/3 of the coconut. Press this into the batter so it doesn’t fall off after baking. Spray tops lightly with non-stick baking spray.
Bake on middle rack until toothpick inserted in center comes out clean 55-65 minutes. Cool bread in pan on a rack for 15 minutes. Cool at least an hour out of the pan before slicing.
By the way, this is my own, top-secret banana bread recipe and one I humbly believe to be the best I've ever had. Don't share this with the others, there'll be no END to it. ;>D
Pineapple-Coconut-Banana Bread
This makes three, 8” loaves.
1 cup CANOLA or CORN OIL
2 ½ cups SUGAR
4 LARGE EGGS
6 large ripe BANANAS, mashed
3 Tbsp BANANA LIQUEUR
1 Tbsp VANILLA EXTRACT
12 oz PLAIN GREEK (or BANANA) YOGURT
8 oz CRUSHED PINEAPPLE, IN JUICE
3 cups ALL-PURPOSE FLOUR, sifted
1 cup 10 GRAIN FLOUR or WHOLE WHEAT
3 tsp BAKING POWDER
1 tsp BAKING SODA
1 tsp KOSHER SALT
1 pkg SWEETENED-SHREDDED COCONUT, divided into thirds
1½ cups CHOPPED PECANS
½ cup GRANULATED SUGAR
PAM non-stick spray
Preheat oven to 350°F. Grease and parchment three 8”x4” loaf pan.
In the bowl of an electric mixer, cream together oil and sugar until it becomes light and fluffy. Add eggs, one at a time, beating after each addition. Continue to beat until fluffy and light. Mix in the bananas, liquor, vanilla, pineapple and yogurt
Sift the dry ingredients together and fold into batter until just combined. Finally, stir in 2/3 of the coconut and pour into loaf pan.
Sprinkle the sugar evenly over the tops of the loaves, follow with the nuts, then the remaining 1/3 of the coconut. Press this into the batter so it doesn’t fall off after baking. Spray tops lightly with non-stick baking spray.
Bake on middle rack until toothpick inserted in center comes out clean 55-65 minutes. Cool bread in pan on a rack for 15 minutes. Cool at least an hour out of the pan before slicing.