A Southern Grace: Pina Colada Banana Bread

Pina Colada Banana Bread


Makes 1 9x5-inch or 8½ by 4½-inch loaf

  • 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
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.

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