My friends enjoyed the banana pudding.
The rest of the organic bananas needed to
be used up or frozen. They were getting
to ripe.
I looked online for varieties of banana
bread. I found a couple of recipes for
"Hawaiian Banana Bread" with pineapple
and coconut. I had never heard of this
recipe. It sounded interesting and might
taste good. I decided to give one of these
recipes a try. I would have to tweak this
recipe since I would be using cake mix.
LYDIA'S HAWAIIAN BANANA BREAD:
15.25 oz White Cake Mix
1/2 cup butter, soft
2 eggs
8 oz can crushed pineapple, DO NOT DRAIN!
1/4 cup sweetened shredded coconut
1 large banana, mashed
1 teaspoon vanilla extract
DIRECTIONS:
Preheat oven 325 temp. Grease 9 inch loaf pan.
In a large bowl, add all of the ingredients. Mix well
with a hand held mixer or mixing fork. Pour the
batter into the loaf pan.
Bake bread for 40 minutes or until the middle of the
bread is firm to touch. Let bread cool before serving.
TIPS:
** Vanilla or Yellow Cake mix ok.
** If only 14 oz cake mix available,
add 1/4 cup extra cake mix or biscuit mix
to ingredients.
** Pineapple tidbits or slices can be
crushed in a food processor.
I still had shredded coconut, bananas, and
pineapple left in the pantry.
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