Piña Colada Banana Bread

By srumbel

Light and fluffy banana bread is kept moist with pineapple and is sweetly aromatic with coconut.
from anediblemosaic.com

Ingredients

• 2 cups (255 g) all-purpose flour
• 3/4 cup (60 g) unsweetened shredded coconut
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (200 g) sugar
• 1/4 cup (55 g) unsalted butter, at room temperature
• 2 large eggs
• 1 cup mashed ripe banana (about 2 medium bananas)
• 1 (8 oz/226 g) can crushed pineapple, with juice
• 2 teaspoons vanilla extract
• 3/4 teaspoon rum extract (optional)

Preparation

Step 1

Preheat the oven to 350F. Grease a 9 by 5-inch or 8½ by 4½-inch loaf pan with butter and set aside.
Whisk together the flour, shredded coconut, baking soda, and salt in a medium bowl.
Place the sugar and butter in a large bowl and beat with a mixer at medium speed until well blended, about 1 minute. Add the eggs 1 at a time, beating well after each addition. Beat in the banana, pineapple with juice, vanilla extract, and rum extract.
Use a wooden spoon to stir in the flour mixture, being careful not to over-mix.
Pour the batter into the prepared loaf pan and bake until a wooden pick inserted in center comes out clean, about 1 hour.
Cool the bread 10 minutes in the pan on a wire rack, then remove from the pan and cool completely on a wire rack before slicing.

Yield: 1 (8½ x 4½-inch) loaf; about 12 servings