I just love a good bread for breakfast. They’re wonderful because you can make them in advance, they don’t have to be heated to be enjoyed, they’re wonderful gifts, they wrap and go easily, they’re great sides to a brunch and they can stand alone as the star…breads are just perfect.
I found this recipe on Pinterest a few months ago and decided to tweak and simplify it. My oh my, this bread was heavenly! Just read the ingredient list…and I promise, you’ll be swooning too…
1 stick of butter, melted and cooled
1/3 cup sugar
1/3 cup light brown sugar
5 ripe bananas, coarsely mashed
1 (8 oz) can of crushed pineapple, drained
1/2 cup Eagle Brand milk
1 cup sweetened and flaked coconut
2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
Preheat oven to 350 degrees.
Spray (I used Pam) one standard loaf pan.
Cream butter, 2 of the bananas and sugar in a large bowl using an electric mixer.
Mix in eggs. Then mix in the remaining 3 bananas, pineapple, Eagle Brand and coconut. Do not over-mix the batter.
In a separate bowl, combine the flour, salt, and baking powder with a fork or whisk.
Fold the banana mixture into the bowl with your dry ingredients. Do not over-mix!
Pour batter into your prepared pan.
Bake 55 to 60 minutes or until a toothpick inserted in the middle comes out clean. Remove pan from oven and let bread rest in the pan about 45 minutes. After that, flip bread out onto a serving plate.
This bread is so dense and moist! It was so delicious and perfect for breakfast!