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!
Hawaiian Loaf
1 cup butter, softened
2 cups sugar
4 eggs
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!
Cheryl
The Hawaiian Island
Detective Club
Book One—Pineapples in Peril
RELEASES
OCTOBER 1, 2012!!
cheryllinnmartin@yahoo.com
Holy Smokes, I'm making this! YUM!
ReplyDeleteHope you enjoy it, Jessica. Thanks for the visit!
DeleteAloha! --Cheryl
Yum!!! Love banana bread and that looks delish!
ReplyDeleteHope you get a chance to bake some up and try it, Jessica. You can always leave out any of the "fruity" ingredients you don't like! Hugs, and thanks for being such a great friend and supporter!
DeleteAloha! --Cheryl