Real Recipes From Real Home Cooks ®

tropical kahlua nut bread

★★★★★ 6
a recipe by
Pat Duran
Las Vegas, NV

Just took these beauties out of the oven 10 minutes ago. Filled with Kahlua and cream, crushed pineapple, mashed banana, and coconut plus nuts, this is a really moist bread. Hope you give it a try.

Blue Ribbon Recipe

This is a great twist on a classic banana bread. The coconut and pineapple deliver the tropical flavors as promised in the recipe's name - a perfect combo with the banana. We love the texture the coconut and walnuts add to the super delicate bread. The Kahlua is very subtle but is in the undertones. The glaze and cherries is a nice touch and really goes well with this bread. This would be great to snack on with a cup of coffee or tea.

— The Test Kitchen @kitchencrew
★★★★★ 6
serves makes 2 loaves
prep time 15 Min
cook time 45 Min
method Bake

Ingredients For tropical kahlua nut bread

  • 1/2 c
    butter flavor shortening (Crisco)
  • 1 c
    granulated sugar
  • 1/2 c
    dark brown sugar; packed
  • 2 lg
  • 1 lg
    ripe banana; mashed
  • 8 oz
    can crushed pineapple with juice
  • 1/3 c
    Kahlua and Cream or 1/4 c heavy cream and 3 Tbsp 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
  • 1 c
    powdered sugar
  • 2 Tbsp
    orange juice

How To Make tropical kahlua nut bread

  • 1
    Preheat oven to 375^. Grease well bottoms and corners (not sides) of 2 loaf pans (5x8-inches). Set aside.
  • 2
    Using an electric mixer, cream shortening and sugars. Add eggs, one at a time beating well after each addition.
  • 3
    Add pineapple and juice, and mashed banana, mix well.
  • 4
    Next, add the Kahlua and cream; mix well to combine.
  • 5
    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.
  • 6
    Mix in the vanilla and coconut extracts; blend.
  • 7
    Remove bowl from mixer and fold in the coconut and the nuts until combined.
  • 8
    Pour evenly into the prepared pans.
  • 9
    Bake in 375^ oven for 25 minutes. Turn pans around.
  • 10
    Then turn oven to 350^ and bake for 20 more minutes or until tested done with a wooden toothpick. Let cool in pan for 5 minutes.
  • 11
    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.
  • 12
    If desired, make a drizzle of orange juice and powdered sugar for the top and decorate with maraschino cherry halves.

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