I have a love for moist delicious banana bread. Some times I want the classic and sometimes I like to be a little extra, and add things. This Pinapple Cocount Banana Bread is just the extra I need. It's reminsent of a humming bird cake thats is super popular in South where I'm from. This is a lighter version that still hits every note that your looking for in Banana Bread. Let's get to it.
Ingredients
- 2 cups flour All purpose or Spelt flour (my favorite brand)
- 1 Tablespoon baking powder
- 1 tsp baking soda
- Pinch salt
- 1 tsp ground cinnamon (Ceylon is my favorite)
- 2 mashed banana
- 1/3 cup unsweetened apple sauce
- 1/2 cup organic brown sugar, coconut sugar, organic cane sugar
- 3/4 cup pineapple juice (I use the juice from the canned pineapple)
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/2 cup crushed pineapple
- 1/4-1/2 cup chopped pecans or choice of nuts (I use 1/4) (Optional)
- 1/4 -1/2 cup unsweetened shredded coconut (Optional)
Instructions
- In a large mixing bowl add flour, baking powder, baking soda, salt, cinnamon
- In another bowl mash bananas, add brown sugar, pineapple juice, apple sauce, maple syrup, vanilla extract, add the chopped pineapple, pecan, unsweetened shredded coconut, mix well.
- Mix the wet ingredients into the dry ingredients and stir until you no longer see flour, make sure to scrap to the bottom. Do not over mix that will make the bread tough.
-I top mine with a little extra shredded coconut and chopped pecans. If adding loosely cover after 30 minutes so the Cocount and Pecans don't burn.
- Bake in the oven at 375 degrees Fahrenheit for 50-60 minutes depends on your oven (mine took 55 mins), or 22-25 mins for muffins, until skewer inserted in the middle comes out clean.
Let cool for 10 minutes before removing from the pan.
Enjoy!
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| Pineapple Coconut Banana Muffins |
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| PIN IT |
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