Tropical Kahlua Nut Bread
|1/2 c||butter flavor shortening (crisco)|
|1 c||granulated sugar|
|1/2 c||dark brown sugar,packed|
|1 large||ripe banana, mashed|
|8 oz||can crushed pineapple with juice|
|1/3 c||kahlua and cream or (1/4c heavy cream and 3 tabl. kahlua)|
|2 c||all purpose flour|
|1/2 tsp||baking powder|
|1 tsp||baking soda|
|2 tsp||vanilla extract|
|1 Tbsp||coconut extract|
|1 c||sweetened coconut flakes|
|1/2 c||chopped walnuts|
Pinched by Iknowthestars1984, and 209 more.
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DirectionsPreheat oven to 375^. Grease well bottoms and corners (not sides) of 2 loaf pans (5x8-inches). Set aside.Using an electric mixer-Cream shortening and sugars. Add eggs, one at a time beating well after each addition. Add pineapple and juice, and mashed banana, mix well.
Next add the kahlua and cream,mix well to combine.Add 1 cup of the flour and mix to blend. In the second cup of flour add the baking powder and baking soda, stir to blend slightly..add to batter, mix to blend well.Mix in the vanilla and coconut extracts, blend.Remove bowl from mixer and fold in the coconut and the nuts until combine.
Pour evenly into the prepared pans. Bake in 375^ oven for 25 minutes..turn pans around then turn oven to 350^ and bake for 20 more minutes or until tested done with wooden toothpick.Let cool in pan for 5 minutes then remove by running a table knife around edges and turn oven in your oven mitt hand and tap bottom of loaf out and place on wire rack to cool.If desired, make a drizzle of orange juice and powdered sugar for the top and decorate with maraschino cherry halves.