Pineapple Bread
A basic and quickly-prepared recipe for pineapple bread with coconut flakes. Can be served as a side dish or dessert.
Source and licence
"Pineapple Bread" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Pineapple_Bread, revision 4658390), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Pineapple_Bread&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4658390
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- ⅔ cup / 150 g White sugar
- ½ cup / 115 g Unsalted butter, softened
- 1 small / 75 g Ripe banana
- 2 slices, each 2 cm thick / 300 g Fresh pineapple slices
- 2 ea. / 100 g Eggs
- 2 cups / 250 g All-purpose flour
- ⅓ cup / 80 g Milk (3.8% fat)
- ½ tsp / 2.5 g Baking powder
- ½ tsp / 3 g Salt
- 1½ tsp / 11.25 g Coconut flakes
Method
- Add the banana to a medium bowl, and mash it with a fork. Cut the pineapple into small pieces and mix them into the banana.
- In a separate large bowl, combine all dry ingredients except coconut flakes.
- Preheat oven to 350°F (175°C).
- Put the butter, eggs, milk and fruits into the second bowl and beat well. As the actual water content of fruits can vary, add an additional tablespoon or two of flour if the mixture appears too wet.
- Lightly grease or line an 8x4 in (20x10 cm) loaf pan.
- Pour batter into pan.
- Sprinkle a thin layer of coconut flakes on top.
- Bake on middle shelf of oven for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.