Description
Rich Hawaiian-inspired tropical pineapple coconut bread blends sweet fruit with creamy coconut essence. Moist crumb and delicate spices invite bakers to savor island-style comfort in each delectable slice.
Ingredients
Scale
- 1 cup sugar
- 2 cups all-purpose flour
- 1 mashed ripe banana
- 1 cup crushed pineapple with juice
- ½ cup (113 grams) softened butter
- 2 large eggs
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup shredded coconut
Instructions
- Preparation: Warm the oven to 350°F (175°C) and generously lubricate a 9 x 5 inch loaf pan with butter or non-stick spray to prevent sticking.
- Creaming: Utilize an electric mixer to whip butter and sugar into a fluffy, pale mixture with significant volume, creating a smooth foundation.
- Egg Integration: Introduce eggs one at a time, thoroughly blending each into the butter-sugar base before the next addition, ensuring a uniform mixture.
- Fruit Incorporation: Gently fold mashed banana and crushed pineapple (with its juice) into the creamy blend, distributing fruit evenly throughout the batter.
- Dry Ingredient Fusion: In a separate bowl, thoroughly combine flour, baking powder, baking soda, and salt, creating a well-mixed dry ingredient mixture.
- Batter Composition: Delicately merge dry ingredients into wet ingredients, using minimal stirring to maintain a light, tender texture, then fold in shredded coconut with careful, even movements.
- Pan Transfer and Baking: Pour the complete batter into the prepared pan, smoothing the surface for an even top, then bake in the preheated oven for approximately 60 minutes until a toothpick inserted in the center comes out clean.
- Cooling Process: Allow the bread to rest in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Notes
- Prevent Overmixing: Stir dry ingredients into wet ingredients minimally to keep the bread’s texture soft and tender, avoiding tough, dense results.
- Moisture Management: Drain pineapple slightly to control extra liquid, ensuring the bread doesn’t become soggy or undercooked.
- Temperature Precision: Use room temperature butter and eggs for smoother blending and more consistent baking performance.
- Coconut Distribution: Fold shredded coconut gently to prevent sinking, creating an even tropical flavor throughout the bread.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: Caribbean
Nutrition
- Serving Size: 9
- Calories: 265
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg