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Tropical Quick Bread
This rich quick bread recipe is full of coconut, pineapple, bananas and
nuts.
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Yield: 1
- 9 x 5 inch loaves
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1 1/2 cups all-purpose flour
• 1 cup quick cooking oats
• 1/2 cup granulated sugar
• 1
teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 cup flaked coconut
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1/2 cup chopped nuts (walnuts, pecans or almonds)
• 1 cup mashed ripe banana (about 3 medium bananas)
• 1 - 8 oz. can crushed pineapple, undrained
• 1/4 cup vegetable oil
• 2 eggs
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Preheat oven to 350
degrees F. Grease a 9 x 5 x 3 loaf pan.
In a large bowl, stir
together flour, oats, sugar, baking powder, soda, cinnamon, salt, coconut
and nuts.
In a medium bowl,
mix bananas, pineapple, oil and eggs. Add all at once to oat mixture.
Stir just until liquid is absorbed and mixture is thoroughly moistened
(do not overmix). Pour into greased 9 x 5 loaf pan. Bake in a 350 degree
F. oven for 50 to 55 minutes. Cool in pan for 5 minutes. Loosen edges
with a knife and turn out onto cooling rack. Cool completely. Glaze, if
desired or leave plain.
Glaze: In a small bowl, mix together 1/2 cup powdered sugar, 1
tablespoon softened butter or margarine, 1/2 teaspoon coconut or vanilla
extract and 1 to 2 teaspoons milk. Drizzle over Tropical Quick Bread.
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