Tropical Banana Bread

By srumbel

This Tropical Banana Bread is the best way to use up those ripe bananas on the counter. Adding cherries, pineapple, and coconut makes this sweet bread a favorite in our house.
from insidebrucrew.com

Ingredients

• For the Bread
• 3/4 cup sugar
• 3/4 cup brown sugar
• 1 cup oil
• 3 eggs
• 2 cups mashed ripe banana
• 1 - 8 ounce can crushed pineapple, drain well & save juice
• 1 teaspoon rum extract
• 1 teaspoon coconut extract
• 3 cups flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup shredded sweetened coconut
• 1 cup diced maraschino cherries, patted dry
• For the Glaze
• 2 cups powdered sugar
• 3-4 Tablespoons pineapple juice
• 1/4 cup toasted coconut

Details

Preparation time 20mins
Cooking time 80mins

Preparation

Step 1

Preheat the oven to 350 degrees. Spray 2 - 9x5 loaf pans with nonstick baking spray.
Beat the sugars, oil, eggs, banana, pineapple, and extracts until mixed well.
Add the flour, salt, baking powder, and baking soda and slowly add to the wet mixture until it is all mixed in. Stir in the coconut and cherries gently.
Spoon the mixture evenly into the 2 prepared pans. Bake for 60 minutes or until a toothpick or knife inserted in the center comes out mostly clean. Remove and let cool in the pans for 15 minutes before flipping out onto a wire cooling rack.
Stir together the powdered sugar and 3 Tablespoons pineapple juice If it is too thick, add the extra Tablespoon of juice. Pour the glaze over the top of both cooled loaves. Sprinkle with the toasted coconut. Let the glaze set before slicing the bread.

Notes

*You can also bake this bread in muffin tins for 25 minutes or in mini loaf pans for 30-35 minutes.

Yield: 2 loaves of bread