Tropical Trio Loaf with Coconut Crumble2016-02-28
- Yield : 1 large loaf
- Servings : 8-10
- Prep Time : 10m
- Cook Time : 1:10 h
- Ready In : 1:30 h
Lots of banana flavor along with pineapple, and dehydrated mandarin orange bits. The topping adds a crunchy note with flaked coconut. Trader Joe’s carries dehydrated soft mandarin orange segments, but if that’s not your thing, just substitute a little orange zest. Easily doubled, this recipe would be great to take along and share with friends and family for Easter. The holiday falls early this year, so it’s guaranteed to be chilly in these parts. A heartier dessert with coffee, or tea may be just the thing to warm up with after the Easter egg hunt.
- 1-1/2 cups all purpose flour
- 1 cup granulated sugar
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 2 large eggs
- 1 cup mashed overripe bananas (about 3 large)
- 3/4 cup vegetable oil
- 1 tsp vanilla extract
- 4 oz (1/2) cup crushed pineapple, drained
- 1/2 cup chopped dehydrated soft mandarin orange segments (Trader Joe's) (substitute 1/2 tsp fresh orange zest)
- Coconut Crumble:
- 1 cup unsweetened flake coconut
- 3 TB coconut oil or unsalted butter
- 2 TB all purpose flour
- 1 TB granulated sugar
Preheat oven to 350 degrees. Lightly spray a large loaf pan with non stick baking spray. Set aside.
In a large bowl, whisk together flour, sugar, baking soda, salt, and cinnamon. In a second bowl, whisk together eggs, bananas, oil, and vanilla. Pour the egg mixture into the dry mixture and stir just until moistened. It's ok if a few dry bits remain.
Stir in pineapple, and chopped oranges. Pour batter into prepared pan.
Bake for 1 hour and 10 minutes. The top will be a rich golden brown. The internal temperature will be between 185-190 degrees.
Remove from oven onto a cooling rack and allow to cool in pans for 10 minutes. Remove pans and let loaves cool completely.
Store covered in refrigerator.