Pina Colada Banana Bread

I love bananas when they're solid yellow with a bit of green at the top. I tolerate them when they are all yellow with a few brown spots. Much beyond there all hope is lost for eating outright and their fate is muffins or quickbread. This weekend I was staring at the brown bananas on the counter, and next to it was a container of coconut and a bottle of coconut extract gifted from a friend. I thought "Hmm... if I just had some pineapple I could make pina colada bread..." so when I grocery shopped a got a can, and this is the result! It definitely has a coconutty flavor, and the little pineapple bits are a nice surprise! This is sort of way adapted from the Veganomicon recipe that merged with my Nana's banana bread recipe that merged with my brain.



Pina Colada Banana Bread

2 large super ripe bananas, well mashed
1 8oz can crushed pineapple
1/2 cup sugar
2 tbsp canola oil
1 tsp vanilla extract
1/2 tsp coconut extract
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground allspice
2 cups flour *
3/4 tsp baking soda
1/2 tsp salt
1/2 cup unsweetened coconut flakes

1. Preheat the oven to 350 degrees.

2. In a large bowl, mix together the mashed bananas, pineapple, oil, sugar, and extracts.

3. Stir in the dry ingredients until just mixed.

4. Fold in the coconut.

5. Pour batter into a greased loaf pan, smooth the top, and bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.


*I used half white whole wheat and half spelt and it's a wee bit dry. I might go with half something white next time to lighten it a bit.