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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 24 |
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I love this bread. It's so moist and versatile. I make it for breakfast, brunch, tea parties, and even desert. I like to use a mini loaf pan and give the loaves as gifts in a gift basket along with other Hawaiian treats. I also use valtrompia bread tubes in different shapes and then slice. The slices look so pretty on a plate. If you use the bread tubes, be sure to fold wax paper to fit over both ends of the tubes before fitting the lids on. I learned this recipe when I used to be a consultant for Pampered Chef. Ingredients:
1/2 cup butter |
1 cup sugar |
2 cups flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
2 eggs |
1/2 cup mashed ripe banana |
1/2 cup crushed pineapple in juice |
1/2 cup shredded coconut |
Directions:
1. Preheat oven to 350 degrees. Prepare bread pans, muffin pan, or tubes by spraying with Pam or rubbing with butter and dusting very lightly with flour.
2. Cream butter and sugar together. Add all other ingredients in order given. Mix until well blended.
3. Place mixture in prepared pans or tubes to about 2/3 full. If using tubes, be sure to put wax paper at each end of bread tube before putting caps on. If using tubes, place vertically in the oven. Bake at 350 degrees for up to 60 minutes or until done.
4. Let cool for 15 minutes and remove from pan or tube. Serve warm or cooled.
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