Here is a banana bread recipe inspired by fruits from the tropics. It is always a pleasure to discover interesting combinations for banana bread.

PREP TIME: 25 Min
BAKE TIME: 1 Hr
READY IN: ~ 1 Hr 25 Min
SERVINGS: 12

INGREDIENTS FOR THE BREAD

* 1 1/4 cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon vanilla
* 1/4 teaspoon salt
* 2 1/2 -3 very ripe mashed bananas (1 cup)
* 1 stick (1/2 cup) unsalted butter, melted
* 2/3 cup sugar
* 1 large egg
* 3/4 cup sweetened flaked coconut
* 1/2 cup chopped pecans
* 1 cup chopped pineapple (Approx. 8-10 oz.)

DIRECTIONS

1. Preheat the oven to 375°F.

2. Coat a 4×8 inch loaf pan with butter to grease it. Put the pan on an insulated baking sheet to prevent the bottom of the bread from over baking.

3. In a large skillet over medium heat, add 1/2 cup of the coconut and toast until golden brown. Remove coconut from heat and place in a small bowl, allow to cool completely.

4. In that same large skillet, toast the pecans over medium heat for 1-2 minutes until you can begin to smell the nutty aroma. Remove from heat and allow to cool.

5. In a medium size bowl, whisk together flour, baking powder, and salt. Set aside.

6.In another larger bowl, whisk together bananas, butter, sugar, egg, vanilla, pineapple, pecans and the 1/2 cup toasted coconut until combined well. Fold in flour mixture until flour is just moistened.

7.Pour the batter in and sprinkle with remaining (Non-toasted) 1/4 cup coconut.

8. Bake for about 1 hour. Check if the loaf is ready by inserting a toothpick. If it comes out clean, it’s ready to be taken out of the oven.

9. Remove the banana bread from the pan and serve!

Modified from a recipe at Macaroni and Cheesecake