Caribbean Coconut Quick Bread

Submitted by Anemone

"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."

 

• Ready In: 1hr
• Ingredients: 9
• Yields: 1 loaf
• Serves: 16

ingredients

• 2 cups flour
• 1⁄4 cup unsweetened coconut
• 3⁄4 cup sugar (I omit this)
• 1 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt
• 3⁄4 cup pineapple juice
• 1 banana
• 1 egg

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!

Reviews

[Outta Here]

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.

 

[machineangel]

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.