Spring for a Salad, Poem and a Tropical Bread

Grab a cup of coffee, read a poem or even write one of your own while enjoying a slice of Coconut Pineapple Banana Bread.  A very moist bread with loads of flavors that meld perfectly together for a midmorning snack or as a side with a luncheon salad. 

Cook's Notes: This will be my last baking recipe for a while.
LOL my husband has revoked my baking privileges. He cleaned the oven and declared I can't use the oven before we leave. Lucky I was able to get this recipe in time to share with you. Absolutely loved this quick bread so delicious with all my favorite flavors. A very straightforward recipe and goes quickly together. Recipe adapted from closetcooking.com I used melted coconut oil for more flavor.
Cooking Tip: Avoid overmixing batter and reserve the pineapple juice from the crushed pineapple for the icing sugar.Option: Add 1 teaspoon lemon zest to the icing!

Ingredients:

• 1-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon or 1 tablespoon Saigon cinnamon 
• 1/2 cup melted coconut oil (or vegetable oil or butter)
• 1/2 cup sugar
• 1/2 cup maple syrup 
• 3 large eggs
• 3 overripe bananas, mashed (1 cup)
• 1 cup crushed pineapple, well-drained
• 1 cup sweetened shredded coconut
• 1 cup powdered sugar (confectioners sugar)
• 1-2 tablespoons pineapple juice

Directions:

• Preheat oven to 350 degrees. Toast lightly 1 cup of coconut. 
• Mix the flour, baking soda, cinnamon, toasted coconut, and salt. Set aside. 
• Mash bananas in a small cup and set them aside. Drain the crushed pineapple. 
• In a large bowl beat the eggs. Mix in the melted coconut oil, sugar, maple syrup,  banana, and pineapple just until incorporated into the eggs. 
• Mix the flour mixture into the wet mixture. Do not overmix. 
• Pour the batter into a greased 9×5 inch loaf pan and bake in a preheated 350 degrees oven until golden brown on top and a toothpick pushed into the center comes out clean, about 45-50 minutes.
• Let cool for 15 minutes and remove from the pan and cool on a wire rack.
• Mix the powdered sugar and pineapple juice, pour it over the cooled bread. Let the icing set before slicing and enjoy!
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  or serve bread slices with a green salad made with mandarin oranges, slices of cooked chilled chicken, sugared almonds, cucumbers, chow mein noodles for a crunch, and drizzled with a balsamic vinaigrette.