What is the first thing you think when you have a few bananas starting to turn brown?
I think, banana bread.
When I saw I had a few bananas starting to turn I had an instant urge to make bread.
But then I realized I had already posted about banana bread! What to do….
I thought back to the last time I made banana bread, and it had been awhile. This was the perfect time to remake last year’s recipe and make sure it still tasted as delicious now as it did then.
And because the base bread recipe is so easily adaptable, I decided to add drained crushed pineapple into the mix.
I noticed the can sitting in my cabinet and figured it would make flavor addition to the fruity bread.
This turned out to be one of the better banana breads I have made. The addition of the pineapple gave it a kiss of sweetness, while the coconut oil boosted the tropical feel of the bread.
Next time I want to add shredded coconut and chopped toasted walnuts. Yum!
Organic Banana Bread
- 2-3 small, very ripe bananas
- 1/3 cup organic virgin coconut oil
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 egg
- 1/2 tsp homemade vanilla
- 1/2 tsp coconut extract
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups flour
- 1 – 8 oz. can crushed pineapple, drained
- Pre-heat the oven to 350 degrees Fahrenheit. Grease a loaf pan and lightly dust with sugar.
- Mash the bananas until you have a fairly smooth banana puree. I pulsed mine in the blender a few times.
- Mix in the sugars, egg, vanilla and coconut extracts.
- In a separate bowl mix together the baking soda, salt, and flour.
- In 2 parts mix the dry ingredients into the wet ingredients.
- Carefully stir in the crushed pineapple, and pour into your prepared pan.
- Bake 30-40 minutes, or until an inserted toothpick comes out clean.