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Prep Time: 15 Minutes Cook Time: 80 Minutes |
Ready In: 95 Minutes Servings: 16 |
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This recipe has been a family favorite for several years. The addition of coconut, orange peel, pineapple and nuts gives a new twist to a loaf of banana bread. It's so good I sometimes serve slices of it for dessert. -Lanita Anderson, Chesapeake, Virginia Ingredients:
1/2 cup butter, softened |
1 cup sugar |
2 eggs |
1 cup mashed ripe bananas (about 2 medium) |
1/4 cup milk |
1 tablespoon grated orange peel |
1 teaspoon vanilla extract |
1/2 teaspoon almond extract |
2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 cup flaked coconut |
1/2 cup chopped nuts |
1/2 cup crushed pineapple, drained |
Directions:
1. Preheat oven to 350°. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in banana, milk, orange peel and extracts.
2. Combine flour, baking soda and salt; add to the creamed mixture just until moistened. Fold in coconut, nuts and pineapple. Transfer to a greased 9x5-in. loaf pan.
3. Bake 1 hour and 20 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack. Yield: 1 loaf.
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