Even though, like most of us, I’m concentrating on fresh healthy foods right now, January is a also a pretty big baking month for me. With weather this cold you cannot tell me that people are surviving on smoothies and no-bake energy balls — heck, I bake partly because I want to heat up the kitchen! And I guess partly it’s because this month I can focus on making what I want to eat…hearty breads like Sunday’s rolls, and simple breakfast-y treats like this Pineapple Banana Bread. I should have thrown coconut into that title, too, since there’s an equal portion of that in there. And a little almond extract and a palmful of poppy seeds just to make things interesting.
Pineapple Banana Bread
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 cup sugar
- 2 large eggs, room temperature
- 1/2 tsp almond extract
- 1 Tbsp poppy seeds (optional)
- 1 ripe banana, well mashed
- 1/2 cup well drained crushed pineapple (reserve the juice!)
- 1/2 cup shredded coconut
- 2 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup confectioner's sugar
- reserved pineapple juice
- Set oven to 350F
- Cream the butter and the sugar in the bowl of a stand mixer, or do it with electric beaters. Beat in the eggs, one at a time, and then the extract and poppy seeds.
- Blend in the drained pineapple, the mashed banana, and the coconut.
- Sift in the flour, baking powder, soda, salt, and just mix on low speed until everything is blended.
- Spray or lightly butter a standard loaf pan and line it with parchment paper with long overhanging ends (this is optional) so you can lift it out for glazing.
- Spread the batter evenly into the pan and rap it against the counter once or twice to release any air bubbles.
- Bake for about 65-70 minutes, until risen, golden brown, and a toothpick inserted in the center comes out without wet batter clinging to it.
- Cool on a rack before glazing.
- To make the glaze, mix the confectioner's sugar with enough of the reserved pineapple juice to make a spreadable glaze.,