Cookbook:Pineapple Bread

Cookbook | Ingredients | Recipes | Bread

Pineapple Bread
CategoryBread recipes
Time30 min prep (incl. cleanup), 1 hour baking time

A basic and quickly-prepared recipe for pineapple bread with coconut flakes. Can be served as a side dish or dessert.

Ingredients Edit

Makes one loaf.

Ingredient Volume/Number[note 1] Grams
White sugar ⅔ cups 150
Unsalted butter, softened ½ cup 115
Ripe banana 1 small 75
Fresh pineapple slices 2 slices, each 2 cm thick 300
Eggs 2 100
All-purpose flour 2 cups 250
Milk (3.8% fat) ⅓ cup 80
Baking powder ½ tsp 2.5
Salt ½ tsp 3
Coconut flakes 1½ tsp 11.25
Total n/a 1086.75

Procedure Edit

  1. Add the banana to a medium bowl, and mash it with a fork. Cut the pineapple into small pieces and mix them into the banana.
  2. In a separate large bowl, combine all dry ingredients except coconut flakes.
  3. Preheat oven to 350° F (175° C).
  4. Put the butter, eggs, milk and fruits into the second bowl and beat well. As the actual water content of fruits can vary, add an additional tablespoon or two of flour if the mixture appears too wet.
  5. Lightly grease or line an 8 in x 4 in (20 cm x 10 cm) loaf pan.
  6. Pour batter into pan.
  7. Sprinkle a thin layer of coconut flakes on top.
  8. Bake on middle shelf of oven for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Conversion Notes Edit

  1. Weight conversions from USDA National Nutrient Database. Original recipe text and ingredient order preserved. Banana size range is extra small to extra large. Large egg size presumed.