Pineapple/Banana/Coconut Bread - Cass's

Cassie *


Deliciously moist! Enjoy!


★★★★★ 1 vote

2 loaves
10 Min
55 Min


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  • 3 c
  • 2 c
  • 1 1/4 tsp
  • 1 tsp
    baking soda
  • 2 tsp
    vanilla extract
  • 3
  • 1 1 /4 c
    vegetable oil
  • 1 - 8 oz
    crushed pineapple - drained
  • 2 c
    mashed banana's
  • 1/2 - 2/3 c
    flaked coconut
  • 3/4 c
    nuts - your choice - i used pecans...macadamia is great in this bread

How to Make Pineapple/Banana/Coconut Bread - Cass's


  1. Preheat oven to 350 degree F.
    Grease two 8 x 4 inch bread pans.

    In a medium bowl; blend dry ingredients.
  2. In another bowl whisk oil, eggs and vanilla.

    Beat the oil mixture into the dry ingredients. Will be thick. Do not over beat. Fold in the banana's, coconut, pecans and pineapple.
  3. Pour batter evenly into the two prepared bread pans and bake for 55 - 65 minutes or until pick comes out clean.
  4. Cool for ten minutes before removing from pans to continue cooling on wire racks.

    I made a glaze for mine:

    4 oz cream cheese
    1/2 tsp vanilla
    1 cup confectioners' sugar
    1 1/2 to 2 Tbsp milk

    Whip the cream cheese on high for 1 minute until fluffy. Add vanilla and slowly stir in the confectioner’s sugar. Add milk 1 tablespoon at a time until it reaches the right consistency. The icing will be thick but pourable.

Printable Recipe Card

About Pineapple/Banana/Coconut Bread - Cass's

Course/Dish: Sweet Breads
Main Ingredient: Fruit
Regional Style: American

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