Cookbook:Pineapple Bread
Cookbook | Ingredients | Recipes | Bread
| Pineapple Bread | |
|---|---|
 | |
| Category | Bread recipes |
| Time | 30 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
- 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.
- In a separate large bowl, combine all dry ingredients except coconut flakes.
- Preheat oven to 350° F (175° C).
- 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.
- Lightly grease or line an 8 in x 4 in (20 cm x 10 cm) loaf pan.
- Pour batter into pan.
- Sprinkle a thin layer of coconut flakes on top.
- 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
- ↑ 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.