Happy hump day folks! I have a new recipe for you today...but first I want to distract you with cute kitty pictures. Her name is Posey. Isn't that name just so cute you could gag? My dad picked it. It's actually short for Buster Posey, a baseball player for the San Francisco Giants. Considerably less cute, I know. But I bet Buster Posey would be honored to know this little lady was named after him. :)
Posey showed up at our door yesterday afternoon and has been following us around ever since. Despite a border collie that desperately wants to eat her, Posey is totally fearless. She walks around like a straight boss. Just look at that face. It has gangsta written all over it.
Okay, enough kitten talk for now...although I can't promise that there won't be more pictures in the next few days. Let's talk banana bread, shall we?
You can never have too many banana bread recipes. Chocolate banana bread, peanut butter banana bread, plain ol' banana bread. But it's summa time! So naturally I added in some coconut and some pineapple. It's like a pina colada poured into a loaf of banana bread! Actually, that sounds gross...scratch that. It's just summery banana bread, okay?
Coconut Pineapple Banana Bread
Ingredients:
2 large or 3 small very ripe bananas
1/3 cup crushed pineapple, drained
1/3 cup canola oil
1/2 cup sugar
1 cup all-purpose flour
1 cup white whole wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
generous pinch of ground ginger
pinch of allspice
1/2 cup sweetened shredded coconut
Directions:
Preheat the oven to 350 degrees F. Lightly grease and flour a 9 x 5-inch loaf pan.
In a large mixing bowl, mash the bananas really well. Add the sugar, pineapple, and oil and whisk briskly to incorporate.
Sift in the flour, baking soda, spices, and salt. Use a wooden spoon to mix until the wet and dry ingredients are just combined. Fold in the coconut.
Transfer the batter to the prepared pan and sprinkle with extra sugar if you’d like. Bake for 45 to 50 minutes. The top should be lightly browned and a knife inserted through the center should come out clean.
Remove from the oven and let cool for 20 minutes before transferring out of a pan and onto a wire rack to cool completely.
Preheat the oven to 350 degrees F. Lightly grease and flour a 9 x 5-inch loaf pan.
In a large mixing bowl, mash the bananas really well. Add the sugar, pineapple, and oil and whisk briskly to incorporate.
Sift in the flour, baking soda, spices, and salt. Use a wooden spoon to mix until the wet and dry ingredients are just combined. Fold in the coconut.
Transfer the batter to the prepared pan and sprinkle with extra sugar if you’d like. Bake for 45 to 50 minutes. The top should be lightly browned and a knife inserted through the center should come out clean.
Remove from the oven and let cool for 20 minutes before transferring out of a pan and onto a wire rack to cool completely.
Yield: one 9x5 loaf
Source: adapted from Joy the Baker
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