Sunday, August 15th, 2010
I really love this post from Joy the Baker. It’s all about using what you have. It’s about those days when you’re hungry for something sweet but too lazy to go to the store. This pretty much describes every day for me (including right now).
The results of thriftiness and a little ingenuity can be pretty great, and this is a perfect example. And it’s vegan. You’re welcome.
And for tonight, that’s all I’ve got. Please go make some bread now.
Coconut Pineapple Banana Bread
Joy the Baker
2 large or 3 small very ripe bananas
1/4 cup crushed pineapple, drained
1/4 cup canola oil
1/2 cup plus 2 tablespoons 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
Preheat the oven to 350°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.
High-Altitude Notes: Bake for 35 to 40 minutes at 375°F.