we have the fruits.

I've been on a real banana bread tear lately and obviously can never be convinced that I've achieved banana bread perfection.

Each loaf I've made has had a little something tweaked, whether it's the spices, the type of fat, sugar, and/or flour, the amount of banana, or the kind of nut. The trend I've been noticing is that I'm using less and less banana* in each loaf, substituting some applesauce or pineapple or, in this case, both in its place. I decided to add some coconut to this loaf too, and immediately thought I'd try coconut oilas my fat to boost that coconut flavor.

*Here's a question: At what point does it stop being banana bread? Can I continue to call it banana bread if there's only one banana involved but higher amounts of other fruits? Help me, Dan Pashman, you're my only hope!

This tasted really good! It wasn't as moist as a typical banana bread, but it made up for that with all of its other delicious and unexpected flavors and textures. I'd definitely be willing to make it again, but I probably won't--there are just too many other combinations to try!

Fruit Bread
(printable recipe)
Makes 1 9x5-inch or 8½ by 4½-inch loaf
Ingredients:

• 2 cups all-purpose flour
• 1/2 cup unsweetened shredded coconut
• 3/4 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 cup chopped nuts
• 1 cup granulated sugar
• 1/4 cup coconut oil(or softened butter)
• 2 large eggs
• 1/2 cup mashed ripe banana (1 banana)
• 1/2 cup applesauce
• 1 (4-ounce) can crushed pineapple, with juice
• 2 teaspoons vanilla extract

Directions:
Preheat the oven to 350 degrees F. Grease a 9 by 5-inch or 8½ by 4½-inch loaf pan with spray and set aside.
Whisk together the flour, shredded coconut, baking soda, cinnamon, salt, and nuts in a medium bowl.
Place the sugar and coconut oil in a large bowl and beat with a mixer at medium speed until well blended, about 2 minutes.
Add the eggs 1 at a time, beating well after each addition.
Beat in the banana, applesauce, pineapple with juice, and vanilla extract.
Use a spatula to stir in the flour mixture, being careful not to over-mix.
Pour the batter into the prepared loaf pan and bake until a toothpick 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.