Caribbean Coconut Quick Bread

Total Time
1hr
Prep
10 mins
Cook
50 mins

I made this for supper one day, but the leftovers have been eaten for breakfast, tea-time and a midnight snack! Satisfies a sweets craving without endangering a diet.

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Ingredients

Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Mix flour, coconut, sugar (if you're using), baking powder, baking soda and salt.
  3. Mash in the pineapple juice, banana and egg.
  4. Pour into a floured pan (8" square works well) and bake for 45-50 minutes.
  5. Let cool and wrap tightly to store in the fridge. Or don't, and eat it straight from the pan, like I end up doing!
Most Helpful

4 5

This had a chewy inner texture and a nice crunchy crust. I used half sugar and half Splenda. I think it needs a little spice, such as nutmeg or cinnamon, and maybe some chopped walnuts. I think orange juice would work also if you don't have pineapple juice handy.

4 5

I used 1/2 cup sweetened coconut, 1/2 cup of Splenda, 1/2 cup pineapple juice and 1/2 cup pineapple chunks. This smelled very much like banana bread when it was done baking, though it didn't taste very strongly of either banana or pineapple. I prefer sweeter breads, and found 1/2 cup sweetener wasn't enough. The texture was a little chewy, probably because there's no oil in this. Otherwise very good - if I try to make it again, I may try to flavor it a little more.