If you're dreaming of a tropical getaway but find yourself stuck at home, this Tropical Sunrise Banana Bread is the perfect culinary escape. With the delightful blend of bananas, pineapple, and coconut, each bite will transport you to a sunny paradise.
All-purpose flour forms the base of our bread, providing structure. Baking soda gives it the lift it needs. A pinch of salt enhances all the flavors. The butter adds richness, while brown sugar brings a deeper sweetness and keeps the bread moist.
Eggs bind everything together, and a touch of vanilla extract adds warmth. The star ingredient, mashed ripe bananas, provides natural sweetness and moisture. Crushed pineapple contributes a juicy, tangy contrast, and shredded coconut gives a hint of tropical flair. Finally, chopped walnuts add a satisfying crunch.
This tropical bread pairs beautifully with a dollop of butter and a sprinkle of cinnamon. Serve it alongside a fresh fruit salad for breakfast, or enjoy it with a scoop of vanilla ice cream for dessert. A chilled glass of pineapple juice or a tropical smoothie would complement the flavors nicely.
Start by preheating your oven to 350°F (175°C). Take a 9x5 inch loaf pan and lightly grease it. This will prevent sticking and make it easier to remove the bread later.
In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set this aside for now; it’ll be the dry mix we’ll incorporate later.
In a larger bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy. This should take about 3-4 minutes of mixing, and it's key to getting a tender bread.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for that nice aromatic touch.
Next, fold in the mashed bananas, crushed pineapple, and shredded coconut. Mix until everything is well combined, but try not to overdo it, as over-mixing can make the bread dense.
Now, gradually add your dry ingredients to the wet ingredients. Stir gently until just combined. It’s okay if the batter is a little lumpy.
Fold in the chopped walnuts, distributing them evenly throughout the batter for that perfect crunch in every bite.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake it in your preheated oven for 60 to 70 minutes. To check for doneness, insert a toothpick into the center; it should come out clean.
Once baked, let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This helps it set and makes slicing easier.
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