This bread happened because I wanted to make something pineapple-filled so I could take a photo like the below…
I wanted to stack up a baked good and put a pineapple topper on it. I knew I wanted something tropical, so into bread I stuffed bananas, coconut and pineapple. It’s practically a piña colada in bread form. I mean, if you were on a beach you’d want a frozen piña colada, not a piña colada slice of bread. BUT if you’re not on a beach and are just in your kitchen, piña colada bread sounds great to me.
And it is great. I know it is! Because I made it and ate it.
This bread is an all-purpose bread, meaning you can eat it all the time. For breakfast, you could french toast it. For a brunch-y lunch or dinner, you could eat a couple slices with fruit and eggs. For a snack, you could top a slice or two with some coconut peanut butter.
As far as the making of this bread…
I bought a Chobani flip (the almond coco loco one) and used the little container of coconut yogurt in this bread. Then I used the sliced almonds from the mix-in side for some of the toppings. You should do the same.
And that’s all you really need to know about the making of this bread. It’s super simple other than that.
If you try it out, lemme know how it goes!
Super Duper Moist Tropical Bread
Yield: one loaf for snacking and french toasting and more!
1/2 cup (1 stick) unsalted butter
1 1/2 cup all-purpose flour
3/4 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
1 cup pineapple, cut into 1" pieces
1/3 cup mashed ripe banana
5.3 oz coconut yogurt (I used the coconut yogurt from one Almond Coco Loco Chobani flip container)
1/2 cup shaved dried coconut, divided
1/2 cup shaved dried coconut
1 teaspoons sugar
1 tbsp sliced almonds (I used the almonds from the Almond Coco Loco Chobani flip container)
Preheat oven to 350ºF. In a small bowl, mix together topping. Set aside.
In a large bowl, combine all ingredients. Pour batter into a greased loaf pan and top with the topping you mixed up before. Bake for 60 minutes, or until a toothpick comes out clean. After 40 minutes, tent with foil to prevent the top from burning.
Allow to cool for 45 minutes before removing from the loaf pan and slicing. Eat with meals, for snacks...or even french toast!