Caribbean Coconut Quick Bread
photo by Outta Here
- Ready In:
- Preheat oven to 350°F.
- Mix flour, coconut, sugar (if you're using), baking powder, baking soda and salt.
- Mash in the pineapple juice, banana and egg.
- Pour into a floured pan (8" square works well) and bake for 45-50 minutes.
- 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!
Questions & Replies
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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.
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