My friend, Brenda, gave me this recipe and it’s a winner! We ate one loaf and froze the other. A couple weeks later we took out the frozen one and it was just as great as the day I’d made it. Just ask my son—he particularly loved it.
Brenda sent me a couple other recipes using pineapple (she loves pineapple and knows my first book in The Hawaiian Island Detective Club is entitled Pineapples in Peril.
Look for another recipe from Brenda in the future! And in the meantime, enjoy your Hawaiian Loaf!
1 cup butter, softened
2 cups sugar
1 cup mashed ripe banana
4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 20-oz. can crushed pineapple, undrained
1 cup flaked coconut
1. Beat butter with electric mixer until light & fluffy. Gradually beat in sugar until light. Add eggs; beat well. Stir in banana.
2. Combine flour, baking powder & baking soda. Add to butter mixture, mixing just until smooth. Fold in pineapple and coconut.
3. Spoon batter into 2 greased and floured 9x5 loaf pans. Bake in preheated 350-degree oven about 60-70 minutes.
Aloha, and Mahalo for visiting!
The Hawaiian Island Detective Club
Book One—Pineapples in Peril
RELEASES OCTOBER 1, 2012!!