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Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 3/4 cup vegetable oil
- 3 large eggs
- 2 1/2 cups mashed ripe bananas (about 6 medium)
- 1 teaspoon vanilla extract
- Pineapple-Coconut Filling
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup pineapple preserves
- 1/4 cup sweetened flaked coconut
- 1/4 cup finely chopped pecans
Preparation
Step 1
Preheat oven to 350 F. Spray a 13X9 inch baking pan with nonstick baking spray with flour.
In a large bowl, combine flour, sugar, baking soda, cinnamon, salt, and nutmeg.
In a medium bowl, combine oil, eggs, bananas, and vanilla. Add to flour mixture, beating at low speed with an electric mixer until combined.
Pour into prepared pan, and bake for 23 to 27 minutes, or until a wooden pick inserted in center comes our clean.
Filling:
In a small bowl, beat cream cheese and preserves at medium speed with an electric mixer until combined. Stir in coconut and pecans. Cover, and chill.
Let cool in pan for 30 minutes.
Bread:
Remove from pan, and cool completely on a wire rack. Cut cake into 3X1 inch slices. Cut each slice in half crosswise.
Spread Pineapple-Coconut Filling evenly over bottom halves of banana bread. Cover with top halves of bread.