HAWAIIAN BANANA BREAD adapted from SMART SCHOOL HOUSE
yields 2 loaves or 22-24 cupcakes
This updated and fresh version of banana bread will make your gram’s old version move to the back of your recipe file! The pineapple, coconut and drunken raisins give this a new outlook on banana bread and will become your go to recipe!
2 cups AP flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup butter, softened
1 cup sugar
2 LARGE eggs
1/4 cup Malibu rum
1/3 cup golden raisins
1 VERY ripe banana, mashed
20 ounce can of crushed pineapple in juice, not drained
¼ cup shredded coconut, sweetened
- Preheat oven to 350°.
- Prepare loaf pans with non-stick spray (Baker’s Joy is best) or parchment paper.
- Pour rum over the raisins and set aside for 10 minutes.
- In a large bowl, whisk together the flour, baking powder, baking soda and salt. Set Aside.
- In a separate large bowl, cream together the butter and sugar on low speed until creamy.
- Add eggs and continue to gently mix until incorporated.
- Add and slowly mix in the mashed banana and pineapple.
- Gradually add the dry ingredients to the wet ingredients.
- Drain raisins of any excess liquid and save the liquid to make yourself a drink 🙂
- Fold in the shredded coconut and raisins.
- Pour batter into loaf pans.
- Bake for 1 hour until toothpick comes out clean.
- Allow the bread to cool COMPLETELY before removing it from the pan!