"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Tropical Banana Bread Recipe

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This recipe for Tropical Banana Bread, by , is from The Cookbook of Our Favorite Foods and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ursula Goehl
Added: Tuesday, March 24, 2009


2 C Flour
1 1/4 tsp Baking Powder
3/4 tsp Baking Soda
1/2 tsp Salt
1 tsp Cinnamon
1 tsp Vanilla
2 ripe Bananas, mashed (1 C)
2/3 C Sugar
2 lg Eggs
8 oz can crushed Pineapple
2/3 C Walnuts

2/3 C Powdered Sugar
1/2 tsp Coconut Extract
1 T Milk
Toasted Coconut

Combine flour, baking powder, soda, salt and cinnamon, reserve. On medium-high speed, beat bananas and sugar until blended. Beat in the eggs and vanilla. On low speed, beat in reserved flour mixture; then the pineapple and the nuts. Transfer to greased and floured loaf pan and bake 45 minutes at 350; or until pick inserted in center comes out clean. Cool 10 min. Remove from pan and let cool. Combine powdered sugar, extract, and milk until smooth. Pour over bread; sprinkle with coconut.

Personal Notes:
Personal Notes:
This has to be one of my very favorite recipes. It it so moist and yummy and.... FAT FREE! Yep, it's hard to believe something that good can also be easy on the waistline. We love it so much that I always double the recipe and make an extra loaf (in which case I should note that I use a 22 oz. can of the crushed pineapple... the extra pineapple adds more flavor and moisture). I also sometime eliminate the icing and coconut when I'm counting calories. Either way, I guarantee you'll love this bread! It freezes well too.




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