Carribean Bread

I made this bread for our Sunday School Class last week, and it was declared "super tasty". As I stood in front of my pantry looking at the staples on the shelves my eyes spotted some coconut, and I started reminiscing about our recent Carribean trip. I decided to throw some bananas and fresh pineapple (that I picked up at Wally World for $1) into the mix for a truly tropical flair. Enjoy!

Carribean Loaf

(makes one 9x5 inch loaf)

Ingredients:
1/4 cup crushed pineapple (I used fresh, but you could use canned, just be sure and drain the juice first)

2 large "almost rotten" (very ripe) bananas, smooshed
1/4 cup canola oil
1/2 cup sugar
2 cups all-purpose flour
1 teaspoon baking soda
1 tablespoon ground cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg

1/2 teaspoon salt
1/2 cup sweetened shredded coconut

Directions:
Preheat the oven to 350 degrees F. Grease and flour a 9 x 5-inch loaf pan or use Bakers Joy Cooking Spray. Smoosh your bananas to a pulp in a large bowl. Add the sugar, pineapple, and oil and mix well.
In a separate bowl, sift the flour, baking soda, salt, cinnamon, ginger, and nutmeg. Add the flour mixture to the banana mixture using a wooden spoon. Gently fold in the coconut. Your batter will be thick.

Spoon the batter into the prepared loaf pan and sprinkle the top with cinnamon-sugar to give it a crunchy topping. Bake for 45 minutes or until the top of the loaf is lightly brown and crusty.

Notes: Enjoy with a glass of cold milk. This bread would taste great slathered in peanut butter.