Banana Coconut Pineapple Bread

I had some left over pineapple puree (frozen pineapple chucks and pureed in my Vita-Mix) and needed to use it - and I thought of this! It was yummy with a chewy, crunchy crust.


Banana Coconut Pineapple Bread

Ingredients:

1/2 cup pineapple puree
3/4 cup brown sugar
2 eggs
1/2 teaspoon almond extract
2 medium overripe bananas, mashed (1 cup)
½ cup coconut
1/ 2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
½ teaspoon baking soda
1/2 cup chopped pecans

Directions:

1. Preheat oven to 350. Grease a 9" x 5" loaf pan. Or mini loaf pans.
2. In a large mixing bowl, beat the eggs until fluffy. Add pineapple puree and brown sugar until creamed, mashed bananas, and extract until creamy.
3. In a separate bowl, combine flour, salt, baking powder, soda. Gradually add this dry mixture into creamed mixture and mix well.
4. Stir in chopped pecans.
5. Pour into greased loaf pan. Bake for 50-60 minutes. Mini pans 45 minutes.
6. Makes 1 loaf.