Island Breeze Sweet Bread

Pineapple, coconut and banana! A real triple play combination resulting in a moist, tender, sweet and tropical flavored quick bread.Two things inspired the creation of this recipe. Right now I am truly missing our annual trip to Jamaica. I so love it there. Sunshine, warm breezes, the calming sound of the waves breaking on the beach, and succulent, fragrant, tropical fruits. But…not in the cards this year. Not that I’m complaining, because I’m not. It’s because we have done so much traveling this year with more to come that Jamaica is back burner-ed. And then there is the very practical ( and I am practically practical!)reason for coming up with something new. I am trying clear out the pantry in preparation for our return to the USA and that includes a large bag of coconut and cans of pineapple. I had bananas in the freezer, because when they are over ripe I just throw them in the freezer until I find time to use them. With this loaf, I believe I found a very good use for those bananas!

This “OH MY GOSH Why Didn’t I Think Of This Before” loaf of golden deliciousness is fast and easy to prepare and ready to eat as soon as you pop ‘er out the pan. Just ask Sparky who went beyond his 2 thumbs up and gave it a high 5!

Here’s what we’ll need to build us some Island Breeze Sweet Bread.

Island Breeze Sweet Bread

With a moist, tender, chewy crumb, this loaf is delightfully flavored with tastes from the Caribbean Isles. Takes me back to Montego Bay and sipping coconut juice from a freshly opened coconut while reclining on the beach under a palm tree. This goes together in just minutes and I'm sure it will be a favorite addition to your quick bread recipes. Pre heat oven to 350 degrees. Grease an 8x4 inch loaf pan.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 25 minutes mins

Servings 12 Slices

Ingredients

  

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• 1-3/4 Cup AP flour
• 1-1/2 TSP Baking Powder
• 3/4 TSP Salt
• 1/2 TSP Baking Soda
• 2/3 Cup sugar
• 1/3 Cup Vegetable Shortening like "Crisco"
• 2 Eggs
• 2 TBSP Milk
• 3/4 Cup very ripe Bananas about 2 medium. Mashed until smooth.
• 2/3 Cup diced Pineapple I used 2 Pineapple rings, diced
• 1/2 Cup Sweetened Flaked Coconut

Instructions

 

• In a medium sized bowl, combine the AP Flour,Baking Powder, Baking Soda and Salt.
  
• In another medium sized bowl, combine the Sugar and Vegetable Shortening. Cream these together using a wire whisk. Alternately use an electric hand mixer.
  
• Whisk the 2 Eggs just until combined.
  
• Add the Eggs and the Milk to the Sugar/ Vegetable Shortening mixture and whisk until well incorporated.
  
• Mix the mashed Bananas and diced Pineapple together.
  
• Using a wooden spoon or a large metal spoon, alternate adding the mashed Bananas/ Pineapple and Flour mixture to the Sugar/ Shortening mixture. Beat until smooth.
  
• Stir in the shredded Coconut.
  
• Spoon the bread mixture into a greased 8x4 inch pan. Place into a pre heated 350 degree oven and bake for about 60 minutes. If wooden skewer inserted near the middle comes out clean, it's done! Remove the pan to a wire rack to cool for 10 minutes. Then remove from the pan and let cool completely. Ha Ha!
  
• Sparky magically appeared as I removed the loaf from the pan and announced he was going in! Now....I have always waited until a quick bread was completely cool before cutting it. Sometimes I waited hours for it to settle before cutting, but Sparky was not about to wait one extra minute. And lo and behold it sliced beautifully! Serve with a dab of butter and pretend you're in the Tropics!
  
• I love to bake. There's something about taking plain old white flour and a few other ingredients and as if by magic turning it into a mouth watering delight! Thanks for stopping by today! Hugs, Karen, TJG

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